Sweet summer peaches and blueberries shine in this peach-blueberry pie recipe. While they can't compete with fresh fruit, thawed frozen peaches and blueberries can be used in a pinch. Just be sure to add more cornstarch (up to double the amount if you're using all frozen fruit) to soak up the extra liquid.
4 hrs 30 mins
To make ahead: Prepare pastry dough (Step 1) and refrigerate for up to 2 days. The finished pie may be stored, covered, at room temperature for up to 2 days.
277 calories; protein 4.2g; carbohydrates 42.4g; dietary fiber 3.3g; sugars 18.6g; fat 11.1g; saturated fat 4g; cholesterol 15.3mg; vitamin a iu 443.3IU; vitamin c 7.5mg; folate 54.8mcg; calcium 15.2mg; iron 1.4mg; magnesium 26.2mg; potassium 225.6mg; sodium 103.6mg; added sugar 10g.