| PEACHY BLUEBERRY PIE |
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Makes one 9-inch Pie 1 unbaked 9-inch Classic CRISCO Double Crust 4 cups peeled, thinly sliced fresh ripe peaches 1-1/2 cups fresh blueberries, washed and well drained 1 cup granulated sugar 2 teaspoons vanilla extract 2 tablespoons cornstarch 1/4 cup milk 2 tablespoons granulated sugar In a large mixing bowl, combine the peaches, blueberries, sugar, vanilla extract, and cornstarch. Mix gently until the cornstarch is dissolved and the fruit is well coated. Pour the filling into the crust. Lightly brush the edges of the bottom crust and place the top crust on the pie. Crimp the edges together and make holes in the top crust in several places with a fork to allow the steam to escape. Bake in a preheated 350: oven for about 35 minutes. Remove the pie from the oven, brush with the milk, and sprinkle the sugar evenly over the top. Return to the oven and continue to bake for another 15-20 minutes, until the peach-blueberrry mixture bubbles and the crust is golden. Let rest at least 10 minutes before serving. |
