Name: Little Ann's Peach and Blueberry Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Pastry for a double-crust 9-inch pie - 1; Sliced peaches - 3 cups; Blueberries - 1 cup; Lemon juice - 2 tablespoons; White sugar - 1 cup; Quick-cooking tapioca - 2 tablespoons; Salt - ½ teaspoon; Butter, cut into pieces - 2 tablespoons; Egg yolk, beaten - 1

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Little Ann's Peach and Blueberry Pie

1. Pastry for a double-crust 9-inch pie - 1

2. Sliced peaches - 3 cups

3. Blueberries - 1 cup

4. Lemon juice - 2 tablespoons

5. White sugar - 1 cup

6. Quick-cooking tapioca - 2 tablespoons

7. Salt - ½ teaspoon

8. Butter, cut into pieces - 2 tablespoons

9. Egg yolk, beaten - 1

How to cook deliciously - Little Ann's Peach and Blueberry Pie

1. Stage

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

2. Stage

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. Stage

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

4. Stage

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