Ingredients
8
8 servings
- •1 pastry for a double-crust 9-inch pie
- •3 cups sliced peaches
- •1 cup blueberries
- •2 tablespoons fresh lemon juice
- •1 cup white sugar
- •2 tablespoons quick-cooking tapioca
- •0.5 teaspoon salt
- •2 tablespoons margarine, cut into pieces
Instructions
- 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.
Nutritional Facts
Per 8 servings
- Calories: 378
- Carbohydrate: 53g
- Fat: 18g
- Fiber: 2g
- Protein: 3g
- Sugar: 30g
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