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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.

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