|Recipe : Entry # 7824|
|1 cup sugar
1/3 cup flour
1/2 tsp ground cinnamon
1/8 tsp ground allspice
3 cups fresh peaches, sliced and peeled
1 cup fresh blueberries
Pastry for double-crust pie (9 inches)
1 tablespoon butter
1 tablespoon 2% milk
|Combine sugar, flour, cinnamon and allspice. Add peaches and blueberries in a large bowl.
Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling. Dot with butter.
Roll remaining dough to a circle. Cut into 1/2-inch-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry Flute edge. Brush lattice strips with milk; sprinkle with more cinnamon or sugar if desired.
Bake 40-45 minutes. Cool before serving.
|Tell us about your recipe|
|My grandmother had blueberry bushes and peach trees in her yard. Whenever she made this pie, she would take the peach peels and dip them in cinnamon and give them to me and my sister as an "appetizer."|