Little Ann's Peach and Blueberry Pie

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 The very best peach pie you will find. The blueberries make the difference.

Little Ann's Peach and Blueberry Pie


  • 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


 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.


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