Peach Blueberry Pie
Serving Size: Serves 6-8
Your favorite pie crust or pie dough recipe for 2 crust pie
for rolling flour
2 pounds, pitted and sliced Chin Drippin’ Peaches
1 pint Fat Boys Farms Michigan Blueberries
1/4 cup sugar
1/2 lemon, juiced
1 1/2 Tablespoons cornstarch
2 Tablespoons butter, cut into bits
1 egg, beaten with a drizzle of water
Adapted From: FoodNetwork.com
Brennan’s Vanilla Ice cream is a must for this pie. You may find you make this once a week during Brennan’s Chin Drippin’ Peach season.
Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven
.Prepare your crust recipe. Divide in half. Roll out each piece large enough to fit into to 9-inch pan. Press the dough over the bottom and sides of the pan. Trim the edges to about 1/2-inch.
Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit into the pie shell and dot with the butter. Lay reserved dough over the fruit. Trim, and crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the vents, 50 to 60 minutes. Cover the edges with aluminum foil if they brown too fast. Cool on a rack before serving.