2 store bought uncooked pie shells (deep dish or refrigerated rolled up crusts)
1-2 tablespoons sugar (for sprinkling on bottom shell)
6-7 fresh peaches or 4 cups frozen peaches
2 pints fresh blueberries or 4 cups frozen blueberries
4 tablespoons butter divided
1/2 cup brown sugar, divided
1 lemon, divided
1 teaspoon salt, divided
1/2 teaspoon ground cinnamon for peaches.
1 heaping tablespoon flour or cornstarch for thickening if necessary.
1 egg yolk plus 1 tablespoon milk for egg wash (Optional)
Decorative Sugar for topping, optional
Preheat oven to 350 degrees. Sprinkle 1-2 tablespoons sugar over 1 uncooked pie crust. Bake for about 15 minutes or until just golden brown.
Score peaches with an "X" and blanch in boiling water for 2 minutes. Remove and skin peaches. (Option rather than blanching, slice peaches then skin each slice.)
In a medium saucepan, cook peaches, 2 tablespoons butter, 1/4 cup brown sugar (or more if peaches are not sweet), juice of 1/2 lemon, 1 teaspoon salt and cinnamon. Cook until thickened, about 5 minutes. ( If mixture is too thin, add cornstarch or flour to thicken.) Remove to a bowl, clean saucepan and repeat process with blueberries, adding remainder of butter, brown sugar, lemon and salt. (Do not use cinnamon.)
Add corn starch or flour to thicken.
Fill cooked pie crust with alternate spoonfuls of berries and peaches.
Prepare Lattice Crust and place over top of pie. ( Make your lattice top by slicing 1/2 in strips with the second pie crust. Lay 5 strips vertically. Then take the middle, and first and last strip and fold back.
Add the first horizontal strip in the middle of the pie.
Put the vertical layers back, and then do the same
with the opposite strips, adding a horizontal layer every time you switch.
So, first, third and fifth strips, then 2 and 4th.)
Optional: For a glossy finish, brush egg-wash over top and sprinkle with decorative sugar. Bake for about 25 minutes or until dough on top is golden brown.