recipe by Anna Sobaski

This recipe was inspired by sweet summertime harvests and by our friend Emily’s peach blueberry pie that won 1^st place in the youth division of a county fair pie contest!

Pie Crust Ingredients:

• 1 package Breads from Anna® pie crust mix
• ¼ cup milk or water (or non-dairy drink)
• ¾ cup oil
• 1 egg yolk, lightly beaten + 2 teaspoons water, for brushing over the crust (optional)

Filling Ingredients:

• 4 cups peaches
• 2 cups blueberries
• ¾ cup sugar organic cane sugar
• ¼ cup cornstarch or arrowroot (add up to 3T more if the filling is very jucy)
• 1 teaspoon cinnamon
• A pinch of nutmeg
• 1 Tablespoon lemon juice
• 2 Tablespoons butter (optional)

Gluten-Free Pie Crust Directions:

1. Combine wet ingredients (milk, oil, vinegar) into a large bowl.
2. Add dry mix and gently stir until well combined. The crust will be oily but do not worry - this is how it should look.
3. Press bottom crust into standard 9-1/2 inch glass pie dish.
4. Roll out top onto a cutting board between two pieces of wax paper.
5. Place crust top in the freezer for 15-20 minutes. Once the crust top is chilled it will allow you to remove the wax paper easily.

Filling Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, combine all dry ingredients: sugar, cornstarch, cinnamon, and nutmeg. Whisk until well combined.
3. Remove peach skins and pit, and cut fruit into thin slices. Combine peaches, blueberries, and lemon juice, and stir into dry ingredients until well combined.
4. Pour mixture into the pie shell.
5. Remove wax paper from rolled out top crust and place on top of pie. Seal around the edges and cut small slits in the center to allow steam to escape.
6. Brush egg wash all over the top crust.
7. Bake for 15 minutes, then place pie ring or foil around the edges to prevent over browning. 
8. Bake an additional 60 -70 minutes or until bubbly and crust is golden.

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