- 1 pastry for a double-crust 9-inch pie
- 3 cups sliced peaches
- 1 cup blueberries
- 2 tablespoons lemon juice
- 1 cup white sugar
- 2 tablespoons quick-cooking tapioca
- 1/2 teaspoon salt
- 2 tablespoons butter, cut into pieces
- 1 egg yolk, beaten
- Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.
- Toss peach slices and blueberries in a large bowl with lemon juice. Combine sugar, tapioca, and salt in a small bowl; pour over peach mixture and toss to coat. Transfer to prepared pie plate and scatter butter pieces over fruit. Cover pie with remaining crust; press and seal the top and bottom crusts.
- Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.
- Bake in preheated oven until golden brown, 45 to 50 minutes.
04/19/2018
recipepes.com
Little Ann's Peach and Blueberry Pie, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
