Blueberry-Peach Pie

Ingredients:

2 cups all-purpose flour
1 tsp salt
2/3 cup plus 2 tbsp shortening
4-5 tbsp cold water
3/4 cup sugar
1/2 cup all-purpose flour
1/2 rsp ground cinnamon
2 cups blueberries
2 1/2 cups sliced peaches
1 tbsp butter

How To:

Preheat oven to 425 degrees. Mix flour and salt in bowl. Cut in shortening using pastry blender, or by crisscrossing two butter knives. Sprinkle with cold water and toss with a fork. Gather pastry in a ball and divide in half. Roll one half pastry on floured surface slightly larger than the diameter of the pie plate. Place in pie plate (it helps to fold it in 4ths, then unfold in the plate).

Mix sugar, flour, and cinnamon in bowl. Spread blueberries in bottom of pie and top with half the sugar mixture. Layer the sliced peaches on top, then top with the remaining half of the sugar mixture. Cut butter into small pieces and sprinkle over the pie. Roll out the remaining half of pastry and place on top of pie. Sprinkle with sugar and cinnamon, as desired. Place in oven and bake for 35 to 45 minutes. To prevent excessive browning of the crust edges, cover the edges with aluminum foil, and remove foil during the last 15 minutes. Cool on wire rack for at least 2 hours.

*I used thawed bags of blueberries and sliced up canned peaches (drained, of course)- who really has the time or money to used fresh blueberries and peel and slice fresh peaches? :)