PEACH-BLUEBERRY PIE

Ingredients:

  • 2 Single-Crust Pie Pastry, see recipe, or 2 rolled refrigerated unbaked piecrust (15-oz. pkg.)
  • 5 cups peeled, sliced fresh Glascock’s Produce peaches
  • 1 cup fresh Glascock’s Produce blueberries
  • 1/3 cup packed brown sugar
  • 2  tbsp cornstarch
  • 2  tbsp bourbon, (optional)
  • 1/2 tsp ground cinnamon
  • 2 tbsp packed brown sugar

Directions:

  • Preheat oven to 375 degrees F.
  • Prepare pastries. Line 9-inch pie plate with one crust. Trim edge of crust to 1/2 inch beyond pie plates. Set aside.
  • In large bowl combine peaches, blueberries, 1/3 cup brown sugar, cornstarch, bourbon, and cinnamon.
  • Place filling in prepared crust.
  • On lightly floured surface, roll remaining crust to circle 12 inches in diameter. Cut in 1-inch-wide strips.
  • Weave strips over filling in lattice pattern. Press strip ends into bottom pastry. Fold bottom pastry over strips’ ends; seal and crimp. Sprinkle lattice with 2 tablespoons brown sugar.
  • Cover edges with foil. Bake on baking sheet 25 minutes. Remove foil. Bake 25 minutes more or until filling is thickened and crust is golden. Cool on rack. Makes 8 servings.
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