Fresh Peach-Blueberry Pie

  • 4 cups sliced, peeled peaches
  • 1 cup blueberries
  • 3/4-1 cup sugar
  • 3 Tbsp. quick cooking tapioca
  • 2 Tbsp. lemon juice
  • 2 Tbsp. margarine or butter
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  • Pastry for Double-Crust pie
  • 1 egg yolk
  • 1 Tbsp. water


Combine peaches, blueberries, sugar, tapioca, and lemon juice in a large bowl. Let stand for 15-30 minutes. Transfer to a pastry-lined 9 inch pie plate. Dot with margarine or butter. Cut slits in the top crust. Adjust top crust. Seal and flute edge. Combine egg yolk and water. Brush over top crust. Cover edge with foil. Bake, on a baking sheet, in a 375 degrees F oven for 25 minutes. Remove foil. Bake for 20-25 minutes more or until the top is golden and fruit is tender. Serves 8.

By Robin from Washington, IA


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