Peach-blueberry pie

Yield: 6 servings

Measure Ingredient
3 cups Fresh Peaches -- sliced
1 cup Blueberries
¾ cup (To 1) Sugar, Depending On
Sweetness Of Peaches
3 tablespoons (Rnd) Flour
¼ teaspoon Salt
½ teaspoon Ground Cinnamon
⅛ teaspoon Grated Nutmeg
1 9 Inch Pie Shell -- unbaked
¾ cup Heavy Cream
2 tablespoons Butter

Preheat oven to 450 F. Mix peaches and blueberries in a bowl. Combine sugar, flour, and spices, and stir into fruits. Spoon into the unbaked pie shell. Pour heavy cream over fruit. Dot with butter. Bake for about 15 mins or until center of pie bubbles, then reduce heat to 350 F and continue baking until nicely browned and set in the middle, about 45 mins. Serve warm or cold.

Yield: 6 to 8 servings.

Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking

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