peach blueberry pie.

a summer can't go by without enjoying my favorite sweet treat. my dad's birthday always fell while i was away at summer camp while i was growing up, and many summers my parents would come down to visit with a picnic lunch. the best part was always when they pulled the pie out of the picnic basket (sometimes even accompanied by melting vanilla ice cream). i'd invite my tentmates to join us after their lunch in the dining room, and we would enjoy this little slice of heaven. 

as i've gotten older, i've started to make this pie for myself, and to share with friends. i distinctly remember making it for the first time while we lived on the alpaca farm, using fresh colorado peaches (the best!) to enjoy on a pizza night at the yurt. i also made it for my "summergiving" feast that i could for a few of my steamboat favorites in 2010. the first bite of pie will always bring back memories of each of these past enjoyments. 

the combo of the peaches & blueberries, surrounded by cream and sugar, is marvelous. enjoy it for dinner, for breakfast, or just for snack. pair it with a glass of milk, vanilla yogurt, or a scoop of ice cream. 

the recipe:

1/2 c. sugar
1/4 c. flour
1/4 tsp. salt
1/4 tsp. nutmeg
4 c. sliced[/peeled] peaches & blueberries (I do 2 cups of each)
------ or 1 can (1-lb. 13-oz.) peaches drained and rinsed
1 9" unbaked pie shell
1/2 c. heavy cream ( or canned evaporated milk)
------ or use 1/4 cup of either, and add 1 TBS. instant tapioca to fruit.

Preheat oven to 400 degrees.
In medium bowl mix sugar, flour, salt and nutmeg (and tapioca if using).
Turn into pie shell. Pour cream (or evaporated milk, or try whole milk) over top.
Bake at 400 degrees for 35 - 40 minutes or until firm (or bubbly around edges).
Chill at least 2 hours, (after cooling for a bit on counter top, so you don't heat up the fridge or crack a glass/ceramic pie dish if you used one).

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