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Little Ann's Peach and Blueberry Pie
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Make a delicious summer fruit pie using store-bought or homemade crust.
Ingredients:
  • 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
  • 0.5 teaspoon salt
  • 2 tablespoons butter, cut into pieces
  • 1 egg yolk, beaten
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and gently nestle one pie crust into a pie plate.
  • In a large bowl, gently mix peach slices and blueberries with fresh lemon juice. In a separate small bowl, blend sugar, tapioca, and salt together. Drizzle this mixture over the fruit, toss to evenly coat. Transfer the fruit filling to a pie plate, sprinkle butter over the top, cover with the remaining crust, and seal the edges by pressing them together.
  • Make decorative slits on the top crust to release steam and then gently brush with egg yolk for a beautiful finish.
  • Bake until beautifully golden brown in a preheated oven for 45 to 50 minutes.

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