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Peach Pouch Pie with Blueberries

Peach Pouch Pie with Blueberries

Serves:  8

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.



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