Little Ann's Peach and Blueberry Pie

Ingredients

• 1 pie crust dough pastry , for a double-crust 9-inch pie
• 3 cups sliced fresh peaches
• 1 cup fresh blueberries
• 2 tablespoons fresh lemon juice
• 1 cup white sugar
• 2 tablespoons quick-cooking tapioca
• 0.5 teaspoons salt
• 2 tablespoons butter , cut into pieces
• 1 large egg yolk , beaten

Instructions

1. 1

   Preheat the oven to 425 degrees F (220 degrees C).

2. 2

   Roll out half the pastry dough to fit a 9-inch pie plate. Place bottom crust in pie plate; set aside.

3. 3

   Toss peaches, blueberries, and lemon juice together in a large bowl; set aside. Combine sugar, tapioca, and salt in a small bowl; toss into peach mixture to coat. Transfer to the prepared pie plate; scatter butter pieces over top.

4. 4

   Roll out remaining half pastry dough for top crust; cover pie with crust. Press crust edges together to seal. Cut several slits in top crust to allow steam to escape; brush with egg yolk.

5. 5

   Bake in the preheated oven until golden brown, 45 to 50 minutes.