Blueberry Peach Pie

 A FRIDAY SPLURGE

"Life is a bag of peaches.

Be the juicy one."

A food thought from Life's Little Instruction Calendar by H. Jackson

Blueberry Peach Pie

Cook's Notes: I will keep on baking all things peaches as long as the stores keep carrying Colorado peaches. 

Baking trick Use the outer rim of a tart pan turned upside down instead of foil around the edges of the pie pan to prevent overbrowning crusts. Remove the rimmed tart pan 5 minutes before baking is done. 

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 tablespoons cornstarch
• 1 tablespoon Saigon cinnamon or 2 teaspoons ground cinnamon
• Dash of allspice
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon butter
• 2 tablespoons sugar mixed with a 1/2 teaspoon cinnamon

Directions:

• Blanch peaches for 30 seconds in boiling water, then submerge immediately in an ice water bath to remove skins.
• In a large bowl mix sugars, tapioca, cornstarch, cinnamon, allspice and lemon juice.
• Cut peaches into chunks, add to sugar mixture with blueberries, and coat both fruits.
• Preheat oven to 425 degrees
• Let peach mixture stand for 15 minutes (stir occasionally) while rolling out dough for the bottom crust.
• The peach mixture will be liquidy so use a slotted spoon to drain each spoonful of peach/blueberry mixture as you place it in the bottom crust.
• Dot with butter.
• Place top crust over filling and flute edges.
• Add foil strips around the top crust of the pie pan 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 the crust.
• Cut 4 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.