This open pie is so simple to make and tastes fantastic with the sweet ripe fruit of summer.
3 cups fresh peaches (peeled and sliced)
2 cups fresh blueberries
1/2 cup granulated sugar
1/2 tsp ground cinnamon
3 tbs cornstarch
1 gluten-free pie crust (I used a thawed GF pie crust from Whole Foods Bakehouse)
Gently toss all ingredients together until well coated and pour into gluten-free pie crust.
Bake at 400°F for 45 minutes-- remove from oven and let cool completely. Serve with vanilla ice-cream and enjoy!