Ingredients
8
8 servings
- •1 pastry for a double-crust 9-inch pie
- •3 cups sliced peaches
- •1 cup blueberries
- •2 tablespoons lemon juice
- •1 cup white sugar
- •2 tablespoons quick-cooking tapioca
- •½ teaspoon salt
- •2 tablespoons butter, cut into pieces
- •1 egg yolk, beaten
Instructions
- Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.
- 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.
- Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.
- Bake in preheated oven until golden brown, 45 to 50 minutes.
Nutritional Facts
Per 8 servings
- Calories: 387
- Carbohydrate: 53g
- Fat: 18g
- Fiber: 2g
- Protein: 3g
- Sugar: 30g
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