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Blueberry Peach Pie

3 cups sliced peaches, fresh or frozen 1 cup blueberries, fresh or frozen
2 TBS lemon juice
2 TBS cornstarch
2 TBS margarine
1/4 tsp. salt
2 unbaked 9" pie crusts
1 cup sugar

Preheat oven to 425°. Combine peaches, blueberries, & lemon juice. In a small bowl, combine sugar, cornstarch, & salt. Sprinkle sugar mixture over fruit, toss lightly, & let stand for 15 minutes. Pour into one of the pie crust, mounding in center. Dot with margarine. Roll out remaining crust to an 11 inch circle & carefully place on top of filling. Trim top crust & fold under edges of bottom crust. Flute edges. Bake 45 minutes or until crust is browned. Partially cool on a wire rack & serve while still warm. 

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