Peach and Blueberry Pie

I can't think of a better way to celebrate a sunny Saturday than with a delicious pie!

First stop? The orchard of course to pick up the necessities.

After tedious inspection and selection (not! everything here is great!) and some time with my favorite orchard employees the baking began!

Tip! To keep your outer crust from burning when baking, wrap it loosely in tin foil for about 2/3 of the baking time! Remove it for the rest of the baking and you will have a golden brown crust!

And voila! Peach and blueberry pie with crumb topping!

No I didn't make my own crust, when you're craving pie you just have to cut to the chase! Look for a homemade pie crust to be featured soon!

peach and blueberry pie

ingredients 6 cups ripe peaches, peeled and sliced 2 cups blueberries 3 tbsp all-purpose flour 1 tsp sugar ½ tsp cinnamon

directions preheat oven to 425F butter a 9” pie plate, spread pie crust evenly mix together flour, sugar and cinnamon in a medium bowl add peaches and berries to dry mixture and toss until evenly coated pour fruit mixture into center of an uncooked pie shell top with second crust or crumb topping (recipe featured below) put in oven, turn down heat to 350F bake for 40-45 min or until slow bubbles form from fruit enjoy!

crumb topping
ingredients 1 stick butter, cold ½ cup sugar 1 cup all-purpose flour ½ tsp cinnamon	directions mix together flour, sugar and cinnamon in a medium bowl using a cheese grater, grate stick of butter into dry mixture using a pastry cutter, cut grated butter in to the dry mixture until pea sized clumps have formed (grating the cold butter makes it easier to manipulate)