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!
Preparation Details
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8
Ingredients
- 1 (14.1 ounce ) package double-crust pie pastry, thawed
- 3 cups fresh sliced peaches
- 1 cup blueberries
- 2 tablespoons fresh lemon juice
- 1 cup white sugar
- 2 tablespoons quick-cooking tapioca
- ½ teaspoon salt
- 2 tablespoons butter, cut into pieces
Steps
- 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.
