2/3 cup sugar 3 tablespoons cornstarch 4 cups peaches, pitted and sliced (about 3 pounds) 1 cup blueberries 1/4 teaspoon almond extract 1/2 (14-ounce) package refrigerated pie crust Preheat oven to 375°.
Stir together sugar and cornstarch in large bowl. Gently toss in peaches, blueberries and almond extract. Let stand 5 minutes.
Unroll one crust, and gently place in 10-inch oven-proof skillet. Spread fruit mixture evenly in crust. Fold overhanging edge to cover outer portions of filling.
Bake 35–40 minutes or until fruit bubbles and crust is golden brown. Cool 2 hours before serving.
This and other great recipes can be found in Bob Warden's Favorite Recipes:
