The Sweetest Pie! Peach Blueberry Heaven!

This is my son's favorite pie and the perfect dessert on a summer night! I know it looks messy...but it tastes sooooo good. Here is my recipe:

INGREDIENTS:

• 1 Pie Crust Recipe
• 3 and 1/2 pounds ripe peaches
• 2 Tbsp lemon juice
• 2 Cups blueberries
• 1 Tbsp vanilla extract
• 1/3 Cup {packed} light-brown sugar
• 1/3 Cup plus 2 Tbsp granulated sugar
• 1 Tsp cinnamon
• 1/3 Cup all-purpose flour
• 1 large egg white, lightly beaten
• 2 Tbsp cold unsalted butter, cut into small pieces

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1. Prepare your pie crust {or use a purchase one}. Gently transfer the curst to the center o a pie plate. Open the dough and press it lightly in the plate to fit. Trim the dough, leaving a 1-inch overhang. Place in the refrigerator to keep cold.
2. Position a rack in the center of the oven and preheat to 425 degrees.
3. Cut an "X" in the bottom of each peach. Drop the peaches into a pot of boiling water or one to two minutes. Remove to a bowl. When the peaches are cool enough to handle, peel the skins off. They should come off easily. Cut the peaches into 1/2-inch slices and place in a bowl. Toss with lemon juice.
4. Add the blueberries, vanilla, brown sugar, 1/3 Cup granulated sugar, cinnamon, and flour. Twoss well.
5. Lightly brush the bottom crust with egg white (save the left over egg white to put on the top crust befor baking).
6. Spoon the filling into the pie crust and dot with butter.
7. Cut the top crust into 1/2-inch wide strips and make a lattice cover over the filling. Trim the overhanging crust and press the edges together. Crimp decoratively.
8. Brush the lattice crust and the rim with the rest of the egg white. Sprinkle the top pie crust with the remaining 2 Tbsp of sugar.
9. Place the pie on a baking sheet and bake in the oven for 15 minutes. Reduce heat to 375 degrees and bake until it is golden and the juice are bubbling over, about 60 minutes. If the top is getting too dark, tent the pie with foil. let the pie cool on a wire rack before serving.
10. ENJOY!