As the bittersweet arrival of the last of the northwest blueberries coincides with the happy coming of the first glorious Colorado peaches, the two together feel exactly like a match made in heaven in my kitchen on a beautiful cool morning. With just a smidge over 5 cups of beginning-to-pucker and wilt Oregon blueberries in the fridge, I had not quite enough for a 9-inch pie. A case of peaches sat wafting their keen aroma from the mudroom, so I followed my nose out there and snagged a couple of not-too-ripe beauties to peel and slice for the bottom of the pie, filling that empty extra inch of space. The buttery sweetness from the berry mixture on top would provide plenty of juicy goodness for the still somewhat tangy peaches. Making something with peaches that aren’t quite ripe or up-to-snuff? Add a pinch of ground mace to increase their flavor.