Peach Blueberry Pie

1/2 c. granulated sugar
3 Tbsp. flour
1/4 c. brown sugar, firmly packed
1/8 tsp. salt
1/4 – 1/2 tsp. cinnamon
1 Tbsp. lemon juice
2 1/2 c. peeled, sliced fresh peaches
2 c. fresh blueberries
2 Tbsp. butter or margarine
Pastry for 2-crust pie

Combine sugars, flour, cinnamon and salt. Spread two cups blueberries in pastry-lined pan. Sprinkle with half the sugar/flour mixture and half the lemon juice. Top with fresh peaches. Sprinkle with remaining sugar/flour mixture and lemon juice. Cover with top crust, make vents. Bake at 425° about 35-45 minutes or until juices start to bubble in vents and crust is golden. Serve slightly warm with ice cream if desired.

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