The very best peach pie you will find. The blueberries make the difference.
Ingredients
- pastry for a double-crust 9-inch pie: 1 piece
- peaches: 3 cups (sliced)
- blueberries: 1 cup
- lemon juice: 2 Tbsp
- white sugar: 1 cup
- quick-cooking tapioca: 2 Tbsp
- salt: 0.5 tsp
- butter: 2 Tbsp (cut into pieces)
- egg yolk: 1 piece (beaten)
Metric Conversion
Stages of cooking
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Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.
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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.
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Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.
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Bake in preheated oven until golden brown, 45 to 50 minutes.
