6-8 peaches, sliced with or without peeling
1 pt. blueberries
1/2 tsp. nutmeg
1/2-3/4 c. sugar
2 tbsp. butter
Homemade pie crust

Make pie crust: Sift 2 cups flour with 1 teaspoon salt. Cut in 2/3 to 3/4 cup unsalted butter until it forms pea-size beads. Add 5-6 tablespoons iced water, mixing a little between each tablespoon. Mix until mixture forms a ball in the bowl.

Form into two flat rounds, handling as little as possible and refrigerate for 1 hour or overnight if you like. Can also be frozen. Roll out on floured board and add following.

In a large bowl slice peaches, add picked over blueberries, nutmeg, sugar and a little water if fruit is dry. You may also squeeze on some lemon for more flavor. Turn into pie crust, dot with butter and cover with remaining pie crust. Slit top crust with sharp knife. Cook at 400 degrees for 35-40 minutes. Test by inserting knife in slits. Don't let it get too soft (the fruit).