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Peach Blueberry Pie

4

0 min

Peach Blueberry Pie

Peach Blueberry Pie Photo 1

Category

Pie Recipes

Time

0 min

Serving

8 persons

Calories

378

Rating

4.00★ (36)

Cuisine

Author: Victoria Buriak
This peach and blueberry pie comes from the mortician's side of the family. I was wary at first because I had never heard of the combination of peaches and blueberries. I was quickly swayed after trying it and now believe that this is one of the best pies ever!

Ingredients

  • (14.1 ounce ) package double-crust pie pastry: 1 piece (thawed)
  • sliced peaches: 3 cups (fresh)
  • blueberries: 1 cup
  • lemon juice: 2 Tbsp (fresh)
  • white sugar: 1 cup
  • quick-cooking tapioca: 2 Tbsp
  • salt: 0.5 tsp
  • butter: 2 Tbsp (cut into pieces)

Metric Conversion

Stages of cooking

Peach Blueberry Pie Photo 21
Peach Blueberry Pie Photo 32
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  1. Preheat the oven to 425 degrees F (220 degrees C). Arrange one pie crust in a 9-inch pie plate.
    Peach Blueberry Pie Photo 2
  2. Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes.
    Peach Blueberry Pie Photo 3
  3. Transfer fruit into prepared pie crust. Scatter butter pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
    Peach Blueberry Pie Photo 4
  4. Bake in the preheated oven until crust is golden brown and fruit is bubbly, 45 to 50 minutes.
    Peach Blueberry Pie Photo 5

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