Peach Blueberry Pie

I was on a mission to find Colorado peaches. Since I did not have time to drive to another state lucky for me Bob's Produce in the Twin Cities area (Fridley) came through and was within a reasonable driving distance. 

There were boxes for $39.95 which seemed like a good price. 
One bite of a juicy ripe Colorado peach is pure bliss only matched by the taste of a Georgia peach. 
I did not waste anytime and purchased peaches to bake a pie for a friend's birthday. 

Cook's Notes: 
Since peaches in general (fresh or frozen) are juicy, this pie won’t be as sturdy as apple pie for example. Frozen fruit will be fine, but just make sure it is thawed, completely drained. 
One of the secrets to a sturdy pie filling is waiting until pie is completely cool about 2 hours before cutting a slice.  
Ingredients:

• Prepared pie crust mix (need a top and bottom crust) or homemade crusts 
• 7 large ripe peaches
• 1-1/2 cups fresh blueberries, rinsed, drained and patted dry on a paper towel
• 3/4 cup white sugar
• 1/2 cup brown sugar 
• 1/4 cup quick cooking tapioca
• 2 TB cornstarch
• 1 TB. Saigon cinnamon
• dash of allspice 
• 1 TB. fresh lemon juice
• 1/2 tsp. butter 
• 2 TB. sugar mixed with a 1/2 tsp. cinnamon 

Directions:

• Blanch peaches for 30 seconds in boiling water, then submerge immediately in an ice water bath and remove skins.
• In a large bowl mix sugars, tapioca, cornstarch, cinnamon and lemon juice.
• Cut peaches into chunks, add to sugar mixture with blueberries and coat both fruits. 
• Let peach mixture stand for 15 minutes (stir occasionally) while rolling out dough for bottom crust.
• Preheat oven to 425 degrees.
• The peach mixture will be liquidy so use a slotted spoon to drain each spoonful of peach/blueberry mixture as you place in bottom crust.
• Dot with butter.
• Place top crust over filling and flute edges. 
• Add foil strips around top crust which will prevent over browning.
• Using a pastry brush moisten the top crust with a little milk and then sprinkle a mixture of white sugar and cinnamon over crust. 
• Cut 5 vents about 2-1/2 inches long in top crust.   
• Bake at 425 degrees for 20 minutes then reduce heat to 400 and bake 20-25 minutes longer.
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A Fresh Peach

There is nothing in the world
That is as juicy or as sweet
As a freshly picked peach
Oh, what a luscious treat

Picked right from the tree
Soft but still quite firm
Pristine fresh it is
Free from scars or worms

Fuzzy on the surface
But very succulent inside
Oh, how delicious the taste
Such a moist flavorful ride

To find the perfect fruit
Is not beyond your reach
One of Mother Nature’s best
The delicious fresh peach!

Marilyn Lott