1 recipe for double crust – I use Ina Garten’s
2 pints blueberries
5 ripe and fragrant peaches, peeled, remove pit and sliced into 8 slices each
1/2 cup sugar
1/8 cup all purpose flour
zest of one lemon
juice of 1/2 lemon
2 tblsp butter
Preheat oven to 400F. Prepare pie crust as directed. Refrigerate for at least 30 minutes. Roll out and place bottom crust in pie plate. In a large bowl, combine blueberries and peaches. Sprinkle fruit with lemon juice and toss. In a small bowl, combine the sugar and lemon zest with your fingers to release the lemon essence from the zest. Add the flour to the sugar mixture and stir to combine. Add to the fruit and toss. Transfer to the pie shell. Top with 2 tblsp butter cut into small pieces – distributing all around. Roll out the top crust and cut with a pastry cutter into strips. Make a lattice top. Brush top crust with milk. Bake for 35-40 minutes or until crust is well browned and filling is bubbling. Cool on a wire rack. Top slices with best quality vanilla ice cream. Enjoy! Yum – the best of Summer!