Little Ann's Peach and Blueberry Pie
Ingredients
- 1 pie crust dough pastry (for a double-crust 9-inch pie)
- 3 cups sliced fresh peaches
- 1 cup fresh blueberries
- 2 tablespoons fresh lemon juice
- 1 cup white sugar
- 2 tablespoons quick-cooking tapioca
- ½ teaspoon salt
- 2 tablespoons butter, cut into pieces
- 1 large egg yolk, beaten
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Roll out half the pastry dough to fit a 9-inch pie plate. Place bottom crust in pie plate; set aside.
- Toss peaches, blueberries, and lemon juice together in a large bowl; set aside. Combine sugar, tapioca, and salt in a small bowl; toss into peach mixture to coat. Transfer to the prepared pie plate; scatter butter pieces over top.
- Roll out remaining half pastry dough for top crust; cover pie with crust. Press crust edges together to seal. Cut several slits in top crust to allow steam to escape; brush with egg yolk.
- Bake in the preheated oven until golden brown, 45 to 50 minutes.
Source
Original recipe: View Original