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

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.