Peach-Blueberry Pie
 
Makes 1 (9-inch) pie
Ingredients
  • 1 (14.1-ounce) package refrigerated piecrusts (2 sheets)
  • 8 cups peeled, pitted, and sliced fresh peaches
  • ½ cup fresh blueberries
  • ¼ cup sugar
  • 2 tablespoons all-purpose flour 2 tablespoons unsalted butter, melted
  • ¼ teaspoon ground nutmeg
Instructions
  1. Preheat oven to 425°.
  2. On a lightly floured surface, roll 1 piecrust into a 12-inch circle. Press into bottom and up sides of a 9-inch deep-dish pie plate, allowing dough to extend over edges of plate.
  3. In a large bowl, stir together peaches, blueberries, sugar, flour, butter, and nutmeg. Spoon into prepared piecrust.
  4. On a lightly floured surface, roll remaining piecrust into an 11-inch circle. Place over fruit filling. Fold edges under, and crimp as desired. Cut 4 vents in top.
  5. Bake until browned and bubbly, 40 to 45 minutes. (Loosely cover with foil to prevent excess browning, if necessary.) Let cool completely on a wire rack.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/peach-blueberry-pie/