By: Marissa Hurst
1 cup of sugar
1/3 cup all-purpose flour
½ teaspoon of ground cinnamon
1/8 teaspoon ground allspice
3 cups sliced peeled fresh peaches
1 cup fresh or frozen unsweetened blueberries
PASTRY FOR DOUBLE-CRUST PIE (9 inches)
WHEATLAND CAFÉ PIE DOUGH
4 cups Flour
13/4 cup shortening
1 tablespoon sugar
2 tsp salt
1 tablespoon vinegar
½ cup cold water
Mix flour, shortening, sugar and salt together with a fork. Mix egg, water, and vinegar together. Add dry to moisture. Knead together until dough is not sticky (do not overmix).
Makes 2-3 double pie crusts.
- In a large bowl, combine sugar, flour, cinnamon, and allspice. Add peaches and blueberries; toss to coat.
- Preheat oven to 400 degrees. On a lightly floured surface, roll half of dough to 1/8 inch thick circle; transfer to a 9 in. pie plate. Trim pastry to ½ beyond rim of plate. Add filling, dot with butter.
- Roll remaining dough to a 1/8 in.-thick circle, place on pie and flute edge. Brush lattice strips with milk and egg, sprinkle with cinnamon-sugar.
- Bake 40-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings