Blueberry Peach Pie

Prep: 15 min | Bake: 40 min | Yield: 8 servings

Ingredients

• 1 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 3 cups sliced peeled fresh peaches
• 1 cup fresh or frozen unsweetened blueberries
• 1 (9 inch) pastry for double-crust pie
• 1 tablespoon butter
• 1 tablespoon milk
• Cinnamon-sugar mixture

Instructions

1. In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat.
2. Heat oven to 400 degrees F.
3. On a lightly floured surface, roll one half of dough to a 1/8 inch thick circle; transfer to a 9 inch pie plate. Trim pastry to 1/2 inch beyond rim of plate. Add filling; dot with butter.
4. Roll remaining dough to a 1/8 inch thick circle; cut into 1/2 inch wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Brush lattice strips with milk; sprinkle with cinnamon-sugar mixture.
5. Bake for 40 to 45 minutes or until crust is golden brown and filling is bubbly.
6. Cool on a wire rack.