Peach-Blueberry Pie with Crumb Crust

This is a my version of a peach blueberry pie recipe that I found in last November's BHG magazine.  The original recipe used fresh peaches and a lattice crust.  I've tried the recipe that way but I prefer my modified version to the original with peach pie filling, a crumb crust topping, and fresh rather than frozen blueberries.  The canned pie filling helps thicken the pie filling and the crumb crust really complements the combination of peaches and blueberries.  I also recommend using fresh blueberries for this pie as the frozen blueberries tended to make the pie filling a little runny at least the time I used them.  My husband was hesitant about this pie - he's not the biggest blueberry fan - until he tried it and then he went back for seconds.  As for me, this pie was so good that I literally would have licked my plate clean if I didn't care at all for manners.

1 recipe single crust pie pastry for 9” pie or refrigerated unbaked pie crust

21 oz. can peach pie filling

1 c fresh or frozen blueberries, thawed

¼ c packed brown sugar

2 T cornstarch

2 T apple juice

½ t ground cinnamon

2 T packed brown sugar

½ c flour

¼ c margarine or butter, softened

¼ c sugar

cinnamon

Preheat oven to 375°. Prepare pastry crust. Line 9-inch pie plate with crust. Set aside.

In large bowl, combine peaches, blueberries, ⅓ c brown sugar, cornstarch, juice, and cinnamon. Place filling in prepared crust.

Combine 2 T brown sugar, flour, butter, and sugar. Mix until crumbly. Sprinkle crumb topping and cinnamon on top of pie.

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.