Try this peach and blueberry pie for a taste of something different.
2 eggs, beaten
1 1/2 cup sugar
3 tbsp. flour
3 cups raw peaches, diced
1 cup fresh blueberries
Mix ingredients and pour into crust lining a 9-inch pie pan. Top with second crust, crimp edges, and poke holes in the top. Brush with milk and sprinkle with sugar. Bake at 400 degrees Fahrenheit for 40-45 minutes.
Pie Crust
2 cups flour
1 tsp. salt
3/4 cup butter, softened
Ice water
Mix flour and salt. Cut in butter with a pastry knife or blender until crumbly. Add ice water a teaspoon at a time until dough sticks (holds) together. Refrigerate an hour or more. Divide into two equal portions. Knead lightly on a floured surface, and roll with a floured rolling pin into shape.
Makes two 9-inch pie crusts.
Leave a Reply