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Peach-Blueberry Pie Recipe


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     Peach-Blueberry Pie

Category   Desserts - Breads
Sub Category   None

2 pie crusts
5 cups peeled, sliced fresh peaches or frozen peaches, thawed
1 cup fresh or frozen blueberries, thawed
1/3 cup packed brown sugar
2 tbsp cornstarch
2 tbsp bourban (optional)
1/2 tsp ground cinnamon
2 tbsp. packed brown sugar

Preheat oven to 375F. Line a 9-in. pie pan with one pie crust. trim edges to 1/2 inch beyond the pie plate; set aside.
In large bowl combine peaches, blueberries, 1/3 cup brown sugar, cornstarch, bourbon, and cinnamon. Place filling in prepared crust. cut remaining pie crust into 1 in wide strips.Weave the stips over the filling lattice style; seal and crimp. Sprinkle with the remaining 2 tbsp. brown sugar.
Cover edges with foil. Bake on baking sheet 25 min. Remove foil, bake another 25 min or until filling is thickened and crust is golden. Cool on rack.

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