| IT'S A PEACH OF A BLUEBERRY PIE |
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Makes One 9-inch Pie 8 ServingsFilling 4 cups fresh or frozen blueberries, thawed 3/4 cup loosely packed light brown sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 sliced, peeled fresh peach 1/8 teaspoon ground cloves 1 tablespoon butter or margarine, cut into pieces 9-inch Classic CRISCO Double Crust Crust 1 egg, beaten Glaze Granulated sugar For filling, place blueberries in large bowl. Combine brown sugar, flour, cinnamon, nutmeg and cloves in small bowl. Mix gently into blueberry mixture. Let stand while preparing crust. For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9-inch pie plate, reserving pastry scraps. Do not bake. Heat oven to 450ºF. Place peach slices in bottom of unbaked pie crust. Spoon in blueberry mixture. Dot with butter. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate, reserving pastry scraps. Fold top edge under bottom crust. Flute. Cut out desired shapes from pastry scraps. Place on top crust. Cut slits in top crust to allow steam to escape. For glaze, brush top crust with egg. Sprinkle with granulated sugar. Bake at 450ºF for 10 minutes. REDUCE OVEN TEMPERATURE TO 350ºF. Bake 45 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving. |
