Recently, i found out i am "sensitive" to many different foods. But not peaches and blueberries, thank goodness! Hooray! Especially when the peaches are from Colorado's Western Slope. Seriously the best peaches ever. We joined a CSA and get a fruit share, too. This summer, the peaches are a-plenty. So here's a peach pie recipe that has worked well for us to share at potlucks. (i made my own crust based on a Better Homes & Gardens recipe, but you can use your own or a refrigerated store-bought crust.)Peach Blueberry Pie
-Better Homes and Gardens, September 2008
Prep: 30 min. Bake: 50 min. Oven: 375 F
2 Recipes Single Crust Pie Pastry, or 2 rolled refrigerated unbaked pie crusts (15-oz pkg.)
5 cups peeled, sliced fresh peaches or frozen peach slices, thawed
1 cup fresh or frozen blueberries, thawed
1/3 cup packed brown sugar
2 Tbsp. cornstarch
2 Tbsp. bourbon (optional)
½ tsp. ground cinnamon
2 Tbsp. packed brown sugar
Preheat oven to 375 F. Prepare pastries. Line 9-inch pie plate with one crust. Trim edge of crust to ½ inch beyond pie plate. Set aside.
In large bowl, combine peaches, blueberries, 1/3 cup brown sugar, cornstarch, bourbon, and cinnamon. Place filling in prepared crust. On lightly floured surface, roll remaining crust to circle 12 inches in diameter. Cut 1-inch-wide strips. Weave strips over filling in lattice pattern. Press strip ends into bottom pastry. Fold bottom pastry over strips’ ends; seal and crimp. Sprinkle lattice with 2 Tbsp. brown sugar.
Cover edges with foil. Bake on baking sheet 25 minutes. Remove foil. Bake 25 minutes more until filling is thickened and crust is golden. Cool on rack.
Makes 8 servings.
Each serving 319 cal, 13g fat (3g sat. fat), 120 mg sodium, 47 g carbo, 3 g fiber, 4 g pro. Daily Values: 9% vit. A, 12% vit. C, 2% calcium, 9% iron.
