Good Ole Peach & Blueberry Pie

As I've mentioned, my love for peaches runs deep and there's not much better than a simple peach pie!  Well... that is until you add blueberries to the mix!  This one is easy and yummy.  It's just sweet enough, but not too sweet.  It's a perfect dessert for a Sunday supper!

 

4 cups peaches, pitted and sliced (about 10-12 peaches)

1 cup blueberries, rinsed & drained

1 teaspoon lemon juice

1 teaspoon vanilla

½ teaspoon cinnamon

¼ cup Splenda sugar (or ½ cup sugar)

¼ cup Splenda brown sugar (or ½ cup brown sugar)

¼ cup (1/2 stick) unsalted butter, softened a bit

1 package pie crusts (for double crust pie)

Place peaches and blueberries in large bowl.  Add lemon juice, vanilla and cinnamon and stir lightly to combine.

Mix flour, sugar, and butter until crumbly (you can use a pastry cutter to make this easier).

Place one crust in the bottom of a deep dish 9-inch pie plate. Prick bottom and sides liberally with fork.  To avoid the dreaded soggy crust, brush lightly with egg wash and bake  in preheated 425 degree F oven for about 10 minutes until lightly browned.  Remove from oven.

Place ½ of the peach blueberry mixture in the crust.  Sprinkle with half of the crumb mixture.  Top with remaining peach blueberry mixture and then remaining crumb mixture. 

Top this with remaining pie crust.  I like to cut mine into strips and make a lattice top.  Brush lightly with egg wash.

Bake in 350 degree F oven for about 45 minutes until golden brown.  Turn oven off and let sit in the oven to cool and “gel” for about an hour.

Serve warm with vanilla (or peach!) ice cream and smile.