Peach and Blueberry Pie

Ingredients

Turbinado sugar

1 tablespoon, for topping

Egg

1, beaten (for egg wash)

Vanilla extract

1 teaspoon

Cinnamon

1/2 teaspoon

Lemon juice

1 tablespoon

Cornstarch

2 tablespoons

Granulated sugar

1/2 cup

Blueberries

2 cups, fresh or frozen

Peaches

4 cups, peeled and sliced

Pie crust

2 (9-inch) crusts)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Place one pie crust in a 9-inch pie dish, pressing it into the bottom and sides.
3. In a large mixing bowl, gently combine the sliced peaches, blueberries, granulated sugar, cornstarch, lemon juice, cinnamon, and vanilla extract. Mix until the fruit is evenly coated.
4. Pour the fruit mixture into the prepared pie crust, spreading it out evenly.
5. Cover the pie with the second pie crust. Trim any excess dough and crimp the edges to seal the pie securely.
6. Cut a few slits in the top crust to allow steam to escape during baking.
7. Brush the top crust with the beaten egg and sprinkle with turbinado sugar for a beautiful finish.
8. Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the fruit filling is bubbling.
9. Remove the pie from the oven and allow it to cool for at least 1 hour before serving to let the filling set.