One of my all-time favorites and quite easy to make. Absolutely delicious!
Author: Denise
Recipe type: Dessert
Cuisine: American, European
Serves: 8 pieces
Ingredients
Dough for a two-crust pie. (I often use Pillsbury...shhhhh!)
8 large peaches. (I prefer Colorado)
1 C fresh blueberries (frozen will work)
⅓ C flour
1¼ C sugar (sometimes I'll back off a little or use a little Splenda)
1½ t almond extract, divided
3 T butter
Instructions
Preheat oven to 425 degrees. In a large pot or Dutch oven, bring 2 qt. of water to a boil. Carefully lower the peaches into the boiling water and watch for skins to slip. Takes about 30-60 seconds. Quickly retrieve the peaches and place in large bowl. Slip the skins off, cut the peaches in half and discard the pit. Slice the peaches in a large bowl. Add the blueberries, flour, sugar and 1 t almonds extract. Stir all ingredients together.
Place 1 crust in the pie plate, leaving ample crust over the edge for fluting later. Add the filling. Dot the mixture with the butter and place top crust over filling. Important: seal the top and bottom crusts together and flute the edges. This will aid in keeping the pie from spilling over. (Doesn't always work for me. :) )
Wet fingers with water and rub over the top. Sprinkle sugar and ½ t of almond extract atop.
Recipe by The Gingham Apron at https://www.theginghamapron.com/peach-blueberry-pie/