To me, the combination of fresh peaches and fresh blueberries is just wonderful and right now, in my area, both are available. This pie, which is so easy to make, combines the two in just the right proportions. Here is what you need for this:
1 cup sugar, plus 2 Tablespoons
2 Tablespoons cornstarch
1 tsp. cinnamon
3 cups fresh peaches, sliced (about 4 nice size peaches)
1 cup fresh blueberries
1/2 cup butter, divided
pastry for a double crust pie (9 inches)
In a bowl, mix 1 cup sugar with cornstarch and cinnamon. Toss the sliced peaches and blueberries with the mixture.
Line a pie plate with 1 pie crust. Add the filling. Dot with 1/2 of the butter (1/4 cup).
Make a lattice crust with the other pie pastry over the pie. Melt the other 1/2 of the butter and brush the top crust with it. Sprinkle the 2 Tbs. of sugar over the crust.
Place the pie on a cookie sheet for even baking. Place in a 300 degree oven for 1 hour. This is a lower temperature than some recipes call for with a longer baking time, but we find that this type of pie doesn’t bubble over as much at this lower temperature.
Remove from oven and allow to cool slightly and serve warm with a scoop of vanilla ice cream!