Blueberry & Peach Pie

By á-4202

Make the most of two of summer's favorite fruits succulent blueberries and juicy, sweet peaches by baking a homemade pie topped with a flaky lattice crust.

Ingredients

• Prebaked Pie Crust (baked with pie weights in 425 degree F oven for 10 mins and cooled)
• Pie Crust Lattice strips to top pie
• 2 cups fresh blueberries (washed and drained)
• 3 cups fresh peaches (peeled and sliced)
• 3/4 cup sugar
• 3 TBS cornstarch
• 1/2 tsp grated lemon zest
• 1/2 tsp cinnamon
• 1 lrg egg (lightly beaten)
• 1 TBS sugar

Details

Servings 8
Preparation time 20mins
Cooking time 75mins

Preparation

Step 1

1) In a large bowl, place blueberries and peaches. In a small bowl, combine the 3/4 cup sugar, cornstarch, lemon zest and cinnamon. Add contents of small bowl to fruit and gently toss to coat fruit.

2) Pour the filling into the prebakes piecrust. Place dough strips on top of the filling in a crisscross pattern to form a lattice. Trim ends, leaving a 1/2" overhang and crimp the edges. Lightly brush the lattice with the beaten egg and sprinkle with the 1 TBS sugar.

3) Loosley cover the crimped edge of the crust with a foil collar to prevent overbrowning. Place pie on the middle shelf of the oven and bake until filling bubbles and crust is golden brown, about 45 mins. Cool on a wire rack. Serve at room temperature.