1/2 cup sugar
1/4 cup flour
1 1/4 teaspoons cinnamon
chopped lemon jest for a large lemon
5 cups of sliced peaches, I keep the pieces nice a chunky
1 cup blueberries
1 tablespoon lemon juice
1 teaspoon Peach Snapps
Mix the sugar, flour, cinnmon and chopped lemon jest together in a large bowl. You can set that aside while you do any preparation with the crust. At this point in the summer I typically go with a frozen pie shell cooked in the oven for 10 minutes or so.
Mix the peaches and blueberries with the sugar mixture. Sprinkle a little of the Peach Snapps. Spoon the filling into the pie shell (it will a high mound, but don't worry, it cooks down in the oven and when the finished pie cools.
Place the pie in the oven at 400(F) or 200(C) for about 50 minutes. The mixture will buble up through the peaches and the peaches will be soft to the touch of a fork.
I serve with vanilla ice cream or frozen yogurt and it is great.
Anne Lindsay has a couple of books out and this receipe I belief is based on one of hers. I have found it to be a real hit in the summer, when the Peaches are available fresh, this is a real hit.