2 cups fresh blueberries, washed and drained
3 cups fresh peaches, peeled and sliced
3/4 cup sugar
3 Tbls. cornstarch
1/2 tsp. cinnamon
2 Tbls. lemon juice or 1/2 tsp. grated lemon zest

Preheat oven to 350 Degrees. Place blueberries and peaches in a large bowl and sprinkle with lemon juice. In a small bowl, combine the sugar, cornstarch, and cinnamon.

Add contents of small bowl to blueberries and peaches and gently toss to coat fruit. Pour filling into piecrust and bake for 45 minutes (or follow crust directions) or until filling is set and fruit is tender. 

Can be made in large pie plate or tart pan.