Fresh Blueberry Peach Pie

by Minyana
(Savannah GA, USA)

Ingredients

4 cups sliced peaches, peeled
¾ cup blueberries
2/3 cups sugar
1/4 cup lemon juice
2 eggs, beaten
5 Tbsp. unsalted butter

Pastry Shell
Sweetened Whipped Cream

Method

Combine 1/3 c. sugar, lemon juice and egg over medium heat. Cook, beating with a whisk constantly, until thick enough to coat the back of a spoon (only about 6 - 8 minutes). Remove from heat and stir in butter. Put in the freezer until cool.

Combine peaches and blueberries in a large bowl. Toss with cooled lemon curd.

Spoon into prepared pastry shell.

Cover and chill 1 hour or until set. Serve with sweetened whipped cream.



Pastry Shell

Ingredients

1 ¼ c. all-purpose flour
1 tsp. sugar
½ tsp. Salt
½ c. slivered almonds, coarsely chopped
1/3 c. vegetable oil
3 to 4 Tbsp. Water

Method

Combine all ingredients in a medium bowl, stirring until dry ingredients are moistened. Press into a 9-inch pie plate.
Bake at 375° for 20 minutes. Cool on a wire rack.