Pie Crust, Pilsbury or your own flaky crust
4 large ripe peaches, pitted and sliced
1 pint fresh blueberries
1/2 lemon, juiced (2 teaspoons)
2 tablespoons sugar + 2 tablespoons sugar
(filling + crust)
2 teaspoons all-purpose flour
1 large egg, beaten with 1 tablespoon water,
for egg wash
2 tablespoons sugar
Vanilla ice cream, for serving
Combine the peaches, blueberries, lemon
juice, sugar, and flour in a large mixing bowl. Toss the mixture gently to coat the fruit. Preheat to 375 degrees Place dough
in pie pan. Spoon the fruit mixture into the center of the dough and lift the edge of crust over the filling, leaving the
fruit exposed in center. Gently fold and pinch the dough to seal any cracks. Brush the crust with the remaining egg wash and
sprinkle with sugar. Bake for 30 to 40 minutes or until the crust is golden brown and fruit is bubbly and tender. Serve warm
with vanilla ice cream.
