CRUST
Use store bought or homemade butter pie crust
FILLING
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
2 packages (16 ounces each) frozen peach slices, thawed
1 cup blueberries
1 egg
1 tablespoon water
2 teaspoons sugar (optional)
Vanilla ice cream (optional)
In large bowl, combine sugar, cornstarch and cinnamon; mix well. Toss peach slices with sugar mixture until evenly coated; gently stir in blueberries. Spoon peach mixture into bottom crust.
Assemble pie, whisk egg and water in small bowl; brush evenly over top crust. Cut four slits in top crust to allow steam to escape. Sprinkle sugar evenly over crust, if desired. Cover edge of pie with 2- to 3-inch-wide strips of aluminum foil or Pie Shield. Bake 45 minutes; remove foil or Pie Shield. Bake an additional 10-15 minutes or until crust is golden brown. Remove from oven; cool at least 2 hours.
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