Little Ann's Peach and Blueberry Pie

Little Ann's peach and blueberry pie recipe uses store-bought or homemade pie crust for this scrumptious pie bursting with peaches and blueberries.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 387 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

Put one pie crust in a 9-inch pie plate. Toss peaches, blueberries, and lemon juice together in a large bowl; set aside. Combine sugar, tapioca, and salt in a small bowl. Pour over peach mixture; toss to coat. Transfer to the prepared pie plate; scatter butter pieces over top. Cover pie with remaining crust; press edges together to seal.

Step 4

Cut several slits in top crust to allow steam to escape; brush with egg yolk.