Food & Drink

Peach-blueberry pie

2 recipes Single-Crust Pie Pastry, or 2 rolled refrigerated unbaked pie crusts (15-oz. package)

5 cups peeled, sliced fresh peaches or frozen peach slices, thawed

1 cup fresh or frozen blueberries, thawed

1/3 cup packed brown sugar

2 tablespoons cornstarch

2 tablespoons bourbon (optional)

1/2 teaspoon ground cinnamon

2 tablespoons packed brown sugar

Makes 8 servings.

Preheat oven to 375 degrees. Prepare pastries. Line 9-inch pie plate with one crust. Trim edge of crust to 1/2 inch beyond pie plate. Set aside.

In large bowl combine peaches, blueberries, 1/3 cup brown sugar, cornstarch, bourbon and cinnamon. Place filling in prepared crust. On lightly floured surface, roll remaining crust to circle 12 inches in diameter. Cut in 1-inch-wide strips. Weave strips over filling in lattice pattern. Press strip ends into bottom pastry. Fold bottom pastry over strips' ends; seal and crimp. Sprinkle lattice with 2 tablespoons brown sugar.

Cover edges with foil. Bake on baking sheet 25 minutes. Remove foil. Bake 25 minutes more or until filling is thickened and crust is golden. Cool on rack.

Nutritional information per serving: 319 cal, 13 g fat (3 g sat. fat), 120 mg sodium, 47 g carbohydrates, 3 g fiber, 4 g protein.

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