Ingredients

• 1 , 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. 1 Preheat the oven to 425 degrees F (220 degrees C). Arrange one pie crust in a 9-inch pie plate.
2. 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. 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. 4 Bake in the preheated oven until crust is golden brown and fruit is bubbly, 45 to 50 minutes.

Nutrition per serving