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Peach-Blueberry Pie

Makes: 8 servings
Prep 30 mins Bake 375°F 50 mins
Peach-Blueberry Pie
  • 2  recipes  Single-Crust Pie Pastry, see recipe, or 2 rolled refrigerated unbaked piecust (15-oz. pkg.)
  • 5  cups  peeled, sliced fresh peaches or frozen peach slices, thawed
  • 1  cup  fresh or frozen blueberries, thawed
  • 1/3  cup  packed brown sugar
  • 2  tablespoons  cornstarch
  • 2  tablespoons  bourbon, (optional)
  • 1/2  teaspoon  ground cinnamon
  • 2  tablespoons  packed brown sugar

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 319,
  • Fat, total (g) 13,
  • chol. (mg) 0,
  • sat. fat (g) 3,
  • carb. (g) 47,
  • fiber (g) 3,
  • pro. (g) 5,
  • vit. A (IU) 437,
  • vit. C (mg) 7,
  • sodium (mg) 120,
  • calcium (mg) 20,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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