Butterscotch Blueberry-Peach Pie
Preparation: 25 min.
Cooking: 55 min.
Total: 80 min.
- 3/4 Cup brown sugar, packed
- 3 Tbsp cornstarch
- 1/8 pinch salt
- 2 Lb ripe peaches , peeled and thickly sliced
- 2 Cup fresh blueberries
- 3 tsp fresh lemon juice
- 1/2 tsp lemon zest
- 1/2 tsp vanilla extract
- 2 refrigerated pie crusts
- 3 tsp unsalted butter , cut up
Preheat oven to 450 ℉. Combine the brown sugar, corn starch and salt in a large bowl. Gently stir in the peaches, blueberries, lemon juice, lemon zest and vanilla extract. Toss to coat.
Arrange one pie crust in a 9 inch pie pan, letting pastry overhang edge. Spoon fruit filling into pie shell and dot with butter. Place remaining pastry disk on top of pie. Fold edge of top pastry over lower pastry. Flute by pressing together with index finger and thumb, pressing down on rim of pie pan. Cut vents for steam.
Place pie on a cookie sheet and bake 10 minutes. Reduce oven temperature to 375 ℉. Bake 45 minutes longer, or until filling is bubbly in center. Let cool completely on a wire rack.