Blueberry Peach Pie
Baked by Annie Dunbar
1st place winner of 2012 Logan County Fair “My Favorite” Pie
Contest
Pastry:
2 ˝ cups flour
˝ teaspoon salt
˝ cup butter
˝ cup shortening
6-7 tablespoons water
Mix flour and salt. Cut in butter and shortening. Combine until
pea size. Sprinkle water over mixture a table spoon at
a time. Toss with fork after each sprinkle. Form into 2 balls.
Roll out. Place in pan. Use cookie cutters to enhance pie
design.
Filling:
3 cups peaches
˝ teaspoon ground cinnamon
2 cups blueberries
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
Mix and spoon into bottom pastry. Top with cut-outs. Bake at 350
degrees in pre-heated oven until gold brown. Approx. 1
hour to 1 hour and 15 minutes.
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