1 eggs mixed with 1 tablespoon water, for egg wash
2 tablespoons flour all-purpose
0.3 teaspoon ground nutmeg
2 pound peaches frozen thawed coarsely chopped
1 sheets pie crust prepared
0.5 cup sugar
3 tablespoons butter unsalted cold cut into cubes
0.5 teaspoon vanilla extract
Equipment
bowl
oven
knife
baking pan
Directions
Watch how to make this recipe.
Preheat oven to 400 degrees F.
Roll pastry to fit a 2-quart oval baking dish. In a large bowl, combine peaches and blueberries.
Mix in flour, sugar, nutmeg, vanilla and butter cubes.
Pour into the baking dish and cover with pastry. Using a fork, cut off excess dough and create a decorative edge by pressing tines along edge of pan and pushing down. With a paring knife, cut 3 slices on top of the pastry to vent.
Brush on egg wash and dust with sugar.
Bake until golden brown on top and edges are bubbling, about 45 to 50 minutes.
