Peach Blueberry Pie (Best of country Pies)

6-8 servings

• 1 cup sugar
• One-third cup all-purpose flour
• ½ teaspoon ground cinnamon
• Pinch of groud allspice
• 3 cups sliced peeled fresh peaches
• 1 cup fresh blueberries
• 1 tablespoon butter or margarine
• Pastry for double-crust pie (9 inches), click here for the recipe
• Milk
• Cinnamon-sugar

1. In a bowl, combine sugar, flour, cinnamon and allspice ; add the peaches and blueberries, toss gently.
2. Line a 9-in pie plate with bottom crust ; add filling.
3. Dot with butter.
4. Roll out remaining pastry ; make a lattice crust.
5. Trim, seal and flute edges ; brush lattice top with milk, sprinkle with cinnamon-sugar.
6. Bake at 400F for 40-45 minutes or until crust is golden brown and filling is bubbly.
7. Cool on a wire rack.

Note : Frozen fruit may be used if it is thawed and well drained.

BON APPÉTIT