Peach-Blueberry Pie

I just tried this Better Homes & Gardens recipe...It will definitely be added to the pie section of the Macbeth Family Cookbook.

Prep: 30 min. Bake: 50 min. Oven:375

Piecrust for a two-crust pie
5 cups peeled, sliced fresh peaches (about 4-5 peaches) or frozen peach slices, thawed
1 cup fresh of frozen blueberries
1/3 cup packed brown sugar
1/2 tsp. cinnamon
dash of ground nutmeg, if desired
2 Tbp. cornstarch
2 Tbp. sugar (brown or granulated)

1. Preheat oven to 375. Line 9-inch pie plate with one crust. Trim edge of ccrust to 1/2 inch beyond pie plate. Set aside.
2. In large bowl combine 1/3 c. sugar, cinnamon, nutmeg, cornstarch; mix well. Add peaches and blueberries. Stir lightly to mix. Pour filling into crust. On lightly floured surface roll out remaining crust. Cut into 1-inch strips and form lattice top over filling (or just do a regular crust for the top.) Fold bottom pastry over top; seal and crimp edge. Sprinkle top ccrust with 2 Tbp. sugar.
3. Cover edges with foil. Bake on baking sheet 25 minutes. Remove foil. Bake 25 minutes more or until filling is thickened and crust is golden. Cool on rack. Great served slightly warm with vanilla icecream!