This peach and blueberry pie comes from the mortician's side of the family. I was wary at first because I had never heard of the combination of peaches and blueberries. I was quickly swayed after trying it and now believe that this is one of the best pies ever!
Ingredients
- 1 package double-crust pie pastry , 14.1 ounce
- 3 cups fresh sliced peaches
- 1 cup 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
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C). Arrange one pie crust in a 9-inch pie plate.
-
2
Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes.
-
3
Transfer fruit into prepared pie crust. Scatter butter pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
-
4
Bake in the preheated oven until crust is golden brown and fruit is bubbly, 45 to 50 minutes.
Nutrition Facts
Per serving
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