Simple: Peach and Blueberry Pie

I love pie. I am so excited for September to come, because Autumn will be that much closer. Seriously, who doesn't love wearing sweaters eating pumpkin pie or roasted butternut squash or caramel apples or... yeah, we could go on forever.

I finally created something with the 1/2 bushel of awesome peaches that I bought a few weeks ago. It's such a good feeling to own that much fruit, but when you have a tiny kitchen, you better figure out what you're going to do with it. Fast.

Since it's been berry season, I also had about a cup of blueberries left - sitting in my fridge. I imagined that they would go well with the peaches. I was right.

I also had some crumb topping in a plastic bag in the fridge - just waiting to be used up. It was from a strawberry streusel muffin recipe that I made for the 4th of July. It's simply butter, flour, sugar and a little vanilla. This is best made ahead of time and chilled before use.

The pie simply consisted of a store-bought crust pressed into a pie pan, a combination of 5 peaches - cut into equal sized chunks (unpeeled) about a cup of blueberries, 3/4 cup sugar and 1/4 flour. Add the mixture on top of the pie crust and top with the crumb mixture. Toss in the oven for about 40 minutes on 350 degrees, or until hot and bubbly. Serve with ice cream or whipped topping and enjoy. This pie is delicious and will last in your refrigerator for about 2-3 days (if you don't eat it all in one setting).