Ingredients and Weight:
- 5 large peaches, peeled and sliced (about 5 cups)
- 1 (12-ounce) package frozen blueberries
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 box (9-inch) pie crust mix
- 1/2 cup cold water
- 1 tablespoon milk
- 1 teaspoon sugar
Preparation Time:
20 minutes
Cooking Time:
50-60 minutes
Difficulty Level:
2 (Moderate)
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- In a large bowl, combine peaches, blueberries, granulated sugar, cornstarch, cinnamon, and nutmeg.
- In a separate bowl, mix pie crust mix and cold water according to package directions. Form a ball and divide in half.
- Roll out one half of the dough into a 12-inch circle. Transfer to a 9-inch pie plate and trim the edges.
- Fill the pie crust with the peach-blueberry mixture.
- Roll out the remaining dough and cut into 10-12 strips. Arrange over the filling in a lattice pattern.
- Crimp the edges to seal.
- Brush with milk and sprinkle with sugar.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
- Let cool for at least 30 minutes before serving.
Nutritional Information:
Per serving (1/8 of pie):
- Calories: 350
- Fat: 12g
- Carbohydrates: 55g
- Protein: 3g
Dish Characteristics:
- Sweet and tangy
- Flaky and tender crust
- Vibrant peach and blueberry flavors
- Perfect for summer gatherings
User Comments:
- "This pie was absolutely delicious! The combination of peaches and blueberries was perfect." - Sarah
- "I love how easy this recipe is to follow. It turned out beautifully and I got so many compliments." - Emily
- "The flaky crust and juicy filling were a hit with my family and friends." - John
Special Precautions and Tips:
- If fresh peaches are not available, use frozen peaches. Thaw before using.
- To prevent the crust from burning, cover the edges with foil after 20 minutes of baking.
- Let the pie cool slightly before slicing to prevent the filling from spilling out.
