Fresh Peach Blueberry Pie By Rose Recipes

PEACH BLUEBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
• Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
• Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.

PEACH BLUEBERRY PIE

Steps:

• In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

FRESH PEACH & BLUEBERRY PIE BY ROSE

Steps:

• 1. I used a Pillsbury ready made pie crust because the lattice top is covered with sugar and tastes just like homemade, plus it's fast for creating an easy dessert.
• 2. Peel and slice the peaches, mix with blueberries and all the ingredients and place in the prepared bottom crust in a 10 inch pie plate. Use the other crust and cut into a lattice top, place on top of fruit. Sprinkle with sugar.
• 3. Bake at 450 for 10 minutes and reduce heat to 350 for 30 minutes, test doneness of peaches carefully. I serve with ice cream but it's so good it can stand on it's own. Enjoy.

GRANDMA'S FRESH BLUEBERRY PEACH PIE

Steps:

• Heat oven to 400 degrees.
• Peel and slice the peaches. Place in a large bowl. Add blueberries. Sprinkle with sugar and flour. Mix well and set aside.
• Prepare the pie crust:.
• Sift the flour into a large bowl. Add butter and mix with a fork or pastry blender until the mixture resembles small peas. Make a well in the center and add the ice water. Mix together being careful not to over work the dough so that it does not become tough. Shape into a ball and refrigerate for 20 minutes.
• Divide dough in half. On a lightly floured board, roll out one half into a 15″ circle. Carefully fold in half and place into a 9″ or 10″ pie plate. Press evenly onto bottom and sides of pie plate.
• Evenly spoon the fruit mixture into the pie plate.
• Roll out second half of dough and place on top of fruit. Pinch and crimp edges together. Make slits in top of dough.
• In a small bowl, beat egg and brush over the top of the pie.
• Bake at 400 degrees for 12 minutes. Lower temperature to 350 degrees and bake for 30 to 35 minutes.