Ingredients
1 pie crust
4 c. sliced fresh peaches
2 c. blueberries
2/3 to 3/4 c. sugar
2 Tbsp. flour
1/2 tsp. cinnamon
1/4 tsp. mace
1/8 tsp. salt
1 tsp. grated lemon peel
2 tsp. lemon juice
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Prepare pie crust. Combine peaches and blueberries. Combine sugar, flour, cinnamon, mace, salt, lemon peel and juice; add to fruits. Toss with fork and pour into pie pan, heaping slightly in center. Dot with margarine. Cut 10 strips about 11 inches long and 1/2 inch wide. Arrange lattice fashion over fruit. Trim and flute edges. Bake at 425° for 45 minutes.
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
Savory pie mastery — British meat pies, hot water crust, decoration