Little Ann's Peach and Blueberry Pie

Little Ann's peach and blueberry pie recipe uses store-bought or homemade pie crust for this scrumptious pie bursting with peaches and blueberries.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 387 Calories

Ingredients

• 1 cup white sugar
• 2 tablespoons lemon juice
• 1 egg yolk, beaten
• 2 tablespoons quick-cooking tapioca
• 2 tablespoons butter, cut into pieces
• 1 cup blueberries
• 1 pastry for a double-crust 9-inch pie
• 3 cups sliced peaches
• 0.5 teaspoon salt

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Bake in the preheated oven until golden brown, 45 to 50 minutes.

Step 3

Roll out half the pastry dough to fit a 9-inch pie plate. Place bottom crust in pie plate; set aside.

Step 4

Toss peaches, blueberries, and lemon juice together in a large bowl; set aside. Combine sugar, tapioca, and salt in a small bowl; toss into peach mixture to coat. Transfer to the prepared pie plate; scatter butter pieces over top.

Step 5

Roll out remaining half pastry dough for top crust; cover pie with crust. Press crust edges together to seal. Cut several slits in top crust to allow steam to escape; brush with egg yolk.