I had pie crust leftover from all of the apple pies I made this weekend. I had to look at all my fruit and decide what pie I was going to make. I had peaches and blueberries and that is how this came about. Instead of the lattice topping I decided to try something a little different. How about little hearts? As you can tell, I love to bake and pies is one of my favorites. I hope you enjoy!
Peach and Blueberry Pie
1 pie crust
1 pint blueberries
4 cps. peaches, sliced thin with pit removed
2 1/2 tb. cornstarch
1/3 cp. sugar
1 tsp. vanilla
1 lemon juiced
1 egg, beaten with a little water
3 TB butter
1. Put the pie crust in the pan.
2. Toss the blueberries and peaches with the cornstarch, sugar, vanilla and lemon. Put the filling in the pie crust. Cut the butter in small pieces and put on top of the pie. Put the top crust on top of the pie. (Leave a vent)
3. Brush the egg wash on top.
4. Cook on 400 for 55-60 minutes.