Filling:

6 large fresh peaches, peeled and sliced
1 1/2 cups fresh blueberries
1/3 cup sugar
2 tbsp. all-purpose flour

Heat oven to 400°F. Peel and slice the peaches. Place in a large bowl. Add blueberries. Sprinkle with sugar and flour. Mix well and set aside.

Crust:

2 cups all-purpose flour
1/3 cup butter
1/8 cup ice water
1 egg (for eggwash)

Sift flour into a large bowl. Add butter and mix with a fork or pastry blender until the mixture resembles small peas. Make a well in the center and add ice water. Mix together being careful not to overwork the dough so that it does not become tough. Shape into a ball and refrigerate for 20 minutes.

Divide dough in half. On a lightly floured board, roll out one half into a 15-inch circle. Carefully fold in half and place into a 9 or 10-inch pie plate. Press evenly onto bottom and sides of pie plate. Evenly spoon the fruit mixture into the pie plate. Roll out second half of dough and place on top of fruit. Pinch and crimp edges together. Make slits in top of dough.

In a small bowl, beat egg and brush over the top of the pie. Bake at 400°F for 12 minutes. Lower temperature to 350°F and bake for 30 to 35 minutes.

Submitted by: Cleanfreshcuisine