#1868 - Blueberry Peach Pie

(by Shirley McNevich)

2 cups sliced peaches (washed, peeled and pitted before slicing)
2 cups fresh blueberries (washed and drained)
3/4 to 1 cup white sugar
1/4 cup Domino's dark brown sugar
1/4 cup flour
1 TBSP lemon juice
cinnamon for sprinkling
2 TBSP butter
2 unbaked pie crust doughs

Grease a pie plate--add first pie dough in the bottom of the dish. Spray the inside of the dough with Pam--set aside. In bowl add sliced peaches, blueberries, white sugar, flour and lemon juice--stir until mixed. Pour the peach mixture into the prepared pie dough. Sprinkle the brown sugar evenly over the peach mixture. Sprinkle a little cinnamon over the top of the brown sugar. Dot the top of the brown sugar with small pieces of the butter. Add the second pie dough to the top, seal the edges of the two crusts with Pam, and flute the edges. Puncture holes in the top dough using a sharp knife. Spray the top of the pie dough with Pam and sprinkle a little extra white sugar over the top of the dough. Cover the edges of the pie dough with aluminum foil. Place on a cookie sheet and bake at 375 degrees for 45-50 minutes (remove foil from edges of the pie after it has baked for 35 minutes).