Peach Blueberry Pie

Instructions

1. Make my double Homemade Pie Crust Recipe, divide and shape the dough into two discs. Wrap tightly with plastic wrap and refrigerate for an hour to rest before rolling out and making the pie.

2. In a large mixing bowl, combine the peaches, blueberries, and granulated sugar. Give the fruit 30 minutes to an hour at room temperature so it has time to soften and release those natural juices into the bowl. Strain the juices into a small saucepan and return the fruit to the mixing bowl. Stir in the cornstarch and flour, the simmer the juices over medium-high heat for about 3-4 minutes, or until they’ve thickened slightly and look syrupy. Set aside to cool. Once cooled, stir in the lemon juice, cinnamon, salt, vanilla, then pour over the fruit. Gently toss everything together until the cherries are evenly coated. Set aside.

3. Remove pie dough disc from the fridge for the bottom crust. On a lightly floured surface roll out one pie crust to 1/8-inch thickness. Transfer to a pie pan. Gently press the dough into the edges of the pan, allowing any excess to hang over the sides. Trim extra dough, leaving a half inch flap hanging over rim of pie pan. Refrigerate for 10 minutes. Spoon filling into the cold bottom crust and place pie in the fridge while you prep the top crust.