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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.