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
- (14.1 ounce ) package double-crust pie pastry: 1 piece (thawed)
- sliced peaches: 3 cups (fresh)
- blueberries: 1 cup
- lemon juice: 2 Tbsp (fresh)
- white sugar: 1 cup
- quick-cooking tapioca: 2 Tbsp
- salt: 0.5 tsp
- butter: 2 Tbsp (cut into pieces)
Metric Conversion
Stages of cooking
-
Preheat the oven to 425 degrees F (220 degrees C). Arrange one pie crust in a 9-inch pie plate.
-
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.
-
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.
-
Bake in the preheated oven until crust is golden brown and fruit is bubbly, 45 to 50 minutes.
