Peach-Blueberry Pie

Best Pie Recipes 2019, p. 98

1 (14.1-ounce) package refrigerated piecrusts (2 sheets)

8 cups peeled and sliced fresh peaches

½ cup fresh blueberries

¼ cup sugar

2 tablespoons all-purpose flour

2 tablespoons melted butter

¼ teaspoon ground nutmeg

I bought a whole bag of peaches from Walmart and it only yielded five cups. Just so you know, you're gonna need to buy a ton of these guys.

Preheat oven to 425F.

On a lightly floured surface, unroll 1 piecrust. Roll into a 12-inch circle. Transfer dough to a 9-inch deep-dish pie plate.

In a large bowl, combine peaches, blueberries, sugar, flour, butter, and nutmeg, tossing gently to combine. Spoon fruit mixture into pie plate.

I added a few extra blueberries to compensate for being skimpy with the peaches.

On a lightly floured surface, unroll remaining piecrust. Roll into an 11-inch circle. Place on top of fruit filling, crimping edges as desired. Make 4 slits in center of piecrust.

Bake until bubbly, 40 to 45 minutes, covering edges of crust with aluminum foil if they begin to brown too quickly. 

I can only make pies look good if I use a pre-made crust.

Let cool for at least 2 hours before cutting.

And then enjoy the wonderful fruitiness!

My Rating: 4/5 "This is a wonderful combination of fruit, both visually and taste-wise. The guts of the pie are nice and moist after it bakes. If you use a good crust (I used Pillsbury) this is a kick ass-summer dessert!"