• Cooking Time: 17-23 minutes
• Servings: 6
• Preparation Time: 10 minutes
• 1 refrigerated pie crust, softened per package directions
• 1/2 cup reduced sugar apricot preserves
• 2 tablespoons flour
• 1/2 teaspoon cinnamon
• 2 medium peaches, peeled and sliced
• 1/2 cup fresh blueberries
• 1 egg yolk
• 1-2 tablespoons sparkling sugar

1. Preheat oven to 425 degrees F.; line a large baking sheet with parchment paper.
2. Unroll the pie crust on the pan. In a medium bowl, stir together the jam, flour, and cinnamon. Carefully, fold in the peaches and the blueberries. Spoon mixture onto the crust within 2 inches from the edge. Fold edge of crust over filling, pleating as necessary. In a small bowl, beat the egg yolk with two teaspoons of water. Lightly brush crust edge with the egg mixture; sprinkle with sugar.
3. Bake for 17 to 23 minutes, or until the crust is golden and the filling is bubbling. Cool for at least 30 minutes before serving.

A refrigerated pie crust and a couple of ripe peaches...this is an easy, company pleasing dessert