Little Ann's Peach and Blueberry Pie
Description
Little Ann's peach and blueberry pie recipe uses store-bought or homemade pie crust for this scrumptious pie bursting with peaches and blueberries.
Ingredients
•
1 pastry for a double-crust 9-inch pie
•
3 cups sliced peaches
•
1 cup blueberries
•
2 tablespoons lemon juice
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1 cup white sugar
•
2 tablespoons quick-cooking tapioca
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1/2 teaspoon salt
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2 tablespoons butter, cut into pieces
•
1 egg yolk, beaten
Directions
1
Preheat the oven to 425 degrees F (220 degrees C).
2
Roll out half the pastry dough to fit a 9-inch pie plate. Place bottom crust in pie plate; set aside.
3
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.
4
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.
5
Bake in the preheated oven until golden brown, 45 to 50 minutes.