| Crust: | |
| 1 | pie crust (8 or 9 inches) |
| Filling |
|
| 3 | cups sliced peeled peaches or 1 can (29 oz) peach slices, well drained |
| 1 | cup blueberries |
| 1/2 | cup powdered sugar |
| 1/3 | cup all-purpose flour |
| 1/2 | teaspoon ground cinnamon |
| Topping |
|
| 3/4 | cup all-purpose flour |
| 1/2 | cup packed brown sugar |
| 1/2 | teaspoon ground cinnamon |
| 1/3 | cup butter or margarine |
| 1 . | Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie. |
| 2 . | Heat oven to 375°F. In large bowl, mix filling ingredients; spoon into crust-lined pan. |
| 3 . | In medium bowl, mix topping ingredients with fork or pastry blender until crumbly; sprinkle over filling. |
| 4 . | Bake 40 to 45 minutes or until topping is golden brown. After 15 or 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. |
| Hint: I tend to make two of these at a time--saves effort. I have found that the topping is much better if you triple the recipe, then put half on each pie. |
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