Peach-Blueberry Pie

Peach-Blueberry Pie 1 (14.1-ounce) package refrigerated piecrusts (2 sheets) 8 cups peeled, pitted, and sliced fresh peaches 1⁄2 cup fresh blueberries 1⁄4 cup sugar 2 tablespoons all-purpose flour 2 tablespoons unsalted butter, melted 1⁄4 teaspoon ground nutmeg Preheat oven to 425°. On a lightly floured surface, roll 1 piecrust into a 12-inch circle. Press into bottom and up sides of a 9-inch deep-dish pie plate, allowing dough to extend over edges of plate. In a large bowl, stir together peaches, blueberries, sugar, flour, butter, and nutmeg. Spoon into prepared piecrust. On a lightly floured surface, roll remaining piecrust into an 11-inch circle. Place over fruit filling. Fold edges under, and crimp as desired. Cut 4 vents in top. Bake until browned and bubbly, 40 to 45 minutes. (Loosely cover with foil to prevent excess browning, if necessary.) Let cool completely on a wire rack.