This is a classic end-of-season fruit pie. We made it after our friend and mentor, Heather, gave us a bag full of peaches and we needed some delicious way to use them. We love pie. It's so easy and so...homey.
Rating: Truly 1/2 assed (simple, but not ridiculously so)
Here's what you need and how you do it
7-8 ripe but firm peaches
3/4 cup sugar
1-1/2 Tablespoons fresh lemon juice
1/4 cup all-purpose flour
1 cup blueberries
1 Tablespoon milk
1 teaspoon granulated sugar
Preheat oven to 375 degrees.
Fill saucepan with water, add peaches and bring to boil for a minute or two. Run under cold water to cool peaches. Skin should peel off easily. Slice peaches and mix with sugar, lemon juice, flour and blueberries.
Pour filling into pre-made pie crust. Cover with top layer of crust. Brush with milk and dust with granulated sugar.
Bake for 30 to 40 minutes, or until top starts turning golden (you can cover the edges with foil if they start browning too much).
For a printable version of this recipe, click here.