Little Ann's Peach and Blueberry Pie

Use store-bought pie crust or your favorite homemade crust for this scrumptious summer fruit pie.

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

Ingredients

• ½ teaspoon salt
• 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

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.

Step 2

Toss peach slices and blueberries in a large bowl with lemon juice. Combine sugar, tapioca, and salt in a small bowl; pour over peach mixture and toss to coat. Transfer to prepared pie plate and scatter butter pieces over fruit. Cover pie with remaining crust; press and seal the top and bottom crusts.

Step 3

Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.

Step 4

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