- Preheat oven to 375 degrees F. Prepare pastries. Line 9-inch pie plate with one crust. Trim edge of crust to 1/2 inch beyond pie plates. Set aside.
- In large bowl combine peaches, blueberries, 1/3 cup brown sugar, cornstarch, bourbon, and cinnamon. Place filling in prepared crust. On lightly floured surface, roll remaining crust to circle 12 inches in diameter. Cut in 1-inch-wide strips. Weave strips over filling in lattice pattern. Press strip ends into bottom pastry. Fold bottom pastry over strips' ends; seal and crimp. Sprinkle lattice with 2 tablespoons brown sugar.
- Cover edges with foil. Bake on baking sheet 25 minutes. Remove foil. Bake 25 minutes more or until filling is thickened and crust is golden. Cool on rack. Makes 8 servings.
Nutrition Facts (Peach-Blueberry Pie)
- Per serving:
- 319 kcal cal.,
- 13 g fat
- (3 g sat. fat,
- 0 mg chol.,
- 120 mg sodium,
- 47 g carb.,
- 3 g fiber,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet