1 c. sugar
3 tbsp. cornstarch
1/2 tsp. cinnamon
4 med. peaches (3 c.)
2 c. blueberries
1 tbsp. lemon juice
Double crust pastry
1 tbsp. butter

In large bowl, stir together the sugar, cornstarch and cinnamon. Add peaches, blueberries and lemon juice. Toss to coat fruit. Fill pie shell. Dot butter on top of filling. Put on top crust.

Make slits in crust to let steam escape. Bake at 425 degrees for 15 minutes and then at 350 degrees for 40 minutes.