Blueberry Peach Pie

In a large bowl, slice the peaches (you can peel them if you like, but I find that once they cook, the peels aren’t so weird so I didn’t bother). Add the blueberries, orange juice, brown sugar, flour and cinnamon; stir to thoroughly combine. Set aside.

Preheat oven to 400ºF.

Roll out half of the pie crust and place in the bottom of a 9-inch pie plate. Fill with the fruit. Top with the other half of the pie crust, crimping the edges closed.

Whisk together the egg and a splash of milk. Brush over the top of the pie, then sprinkle with about a tablespoon of sugar.

Bake at 400ºF for 15 minutes, then lower the temperature to 375ºF and continue to bake for another 40-45 minutes, or until the crust is golden and crisp and the juices are thick and bubbly. I recommend checking on the pie after about 20-230 minutes to make sure the edges are not getting too brown; if they are, cover them with foil and return to the oven.