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Ingredients
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1 pastry for a double-crust 9-inch pie
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3 cups sliced peaches
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1 cup blueberries
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2 tablespoons lemon juice
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1 cup white sugar
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2 tablespoons quick-cooking tapioca
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½ teaspoon salt
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2 tablespoons butter, cut into pieces
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1 egg yolk, beaten
Directions
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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.
Nutrition Facts (per serving)
387 | Calories |
18g | Fat |
53g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 387 | |
% Daily Value * | |
Total Fat 18g | 24% |
Saturated Fat 6g | 29% |
Cholesterol 33mg | 11% |
Sodium 403mg | 18% |
Total Carbohydrate 53g | 19% |
Dietary Fiber 2g | 8% |
Total Sugars 30g | |
Protein 3g | 7% |
Vitamin C 24mg | 27% |
Calcium 16mg | 1% |
Iron 1mg | 8% |
Potassium 67mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.