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
Instructions:
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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