Prep Time 35m
Cook Time 55m
Ready Time 120m
Yield 8 servings

  • 4 cups fresh blueberries
  • 4 cups frozen blueberries, thawed
  • 3/4 cup loosely packed brown sugar
  • 1/4 cup Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 fresh peach, sliced, peeled
  • 1 tablespoon butter, cut into pieces
  • 1 large egg, beaten
  • Sugar
Preparation Directions
  • Step 1Place blueberries in large bowl. Combine brown sugar, flour, cinnamon, nutmeg and cloves in small bowl. Mix gently with blueberries. Let stand while preparing crust.
  • Step 2Prepare recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions. Reserve pastry scraps.
  • Step 3Heat oven to 450ºF.
  • Step 4Place peach slices in bottom of unbaked pie crust. Spoon in blueberry mixture. Dot with butter. Moisten pastry edge with water.
  • Step 5Roll out dough for top crust, place onto filled pie and finish edges according to pie crust recipe directions. Reserve pastry scraps. Cut out desired shapes from pastry scraps. Place on top crust. Cut slits in top crust or prick with fork to vent steam.
  • Step 6Brush top crust with egg. Sprinkle with sugar.
  • Step 7Bake 10 minutes. Reduce oven temperature to 350ºF. Bake an additional 45 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.
doughboy doughboy

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