Blueberry Peach Pie
|3 cups sliced peaches, fresh or frozen||1 cup blueberries, fresh or frozen|
|2 TBS lemon juice||2 TBS cornstarch|
|2 TBS margarine||1/4 tsp. salt|
|2 unbaked 9" pie crusts||1 cup sugar|
Preheat oven to 425°. Combine peaches, blueberries, & lemon juice. In a small bowl, combine sugar, cornstarch, & salt. Sprinkle sugar mixture over fruit, toss lightly, & let stand for 15 minutes. Pour into one of the pie crust, mounding in center. Dot with margarine. Roll out remaining crust to an 11 inch circle & carefully place on top of filling. Trim top crust & fold under edges of bottom crust. Flute edges. Bake 45 minutes or until crust is browned. Partially cool on a wire rack & serve while still warm.