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Little Ann's Peach and Blueberry Pie

Little Ann's Peach and Blueberry Pie

Cost $10, save $15

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Pastry

    • 1 pastry for a double-crust 9-inch pie

  • Fruit

    • 3 cups sliced peaches
    • 1 cup blueberries

  • Seasoning

    • 2 tablespoons lemon juice
    • 1 cup white sugar
    • 2 tablespoons quick-cooking tapioca
    • 🧂 ½ teaspoon salt

  • Butter & Egg

    • 🧈 2 tablespoons butter, cut into pieces
    • 🥚 1 egg yolk, beaten

STEPS

1

Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.

2

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.

3

Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.

4

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

NUTRIENTS

Per 1 serving

🔥

387

Calories

  • 3
    Protein
  • 53
    Carbs
  • 18
    Fats

💡 Refrigerate the pie crust for 10 minutes before use to help it stay crispy during baking.Use fresh peaches and blueberries for a better aroma and richer taste.Brush the pie edges with egg wash for a vibrant golden-brown finish.