Peachy Blueberry Pie

• 2 recipe's of # 34 pie crust or your favorite store bought pie crusts
• 4 cups of peeled and thinly sliced fresh ripe peaches
• 1, 1/2 cups of fresh blue berries washed and well drained
• 1 cup plus 2 tbsp. sugar, divided
• 2 tbsp. corn starch
• 2 tsp. vanilla
• 1/4 cup milk

Preheat oven to 350 degrees.  Combine peaches and blueberries with 1 cup of sugar, corn starch and vanilla in a large bowl.  Mix gently till the corn starch is completely dissolved.  Pour into unbaked pie crust.  Moisten the edge of the dough with water and cover pie with the second pie crust and trim 1/2 inch beyond pie pan. Fold top layer of pie crust under the bottom layer of crust and crimp the edges as you desire.  Cut slits in top for steam.

Bake at 350 degrees for about 35 min.  Remove from oven and brush the top of the pie with milk and sprinkle 2 tbsp. of sugar and return to oven for an additional 15 to 20 min. or until crust is golden.  Let rest 10 min. before serving.  I like to top it with a scoop of vanilla bean ice cream.

ENJOY!!