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Peach Blueberry Pie

Peach Blueberry Pie

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
the mortician's wife

the mortician's wife

This recipe comes from the mortician's side of the family. I was wary at first because I had never heard of the combination of peaches and blueberries. I was quickly swayed after trying it and now believe that this is one of the best pies ever!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 412 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
  2. Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
  3. Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

the mortician's wife
6

the mortician's wife

2/9/2014

Make sure that you are using quick-cooking tapioca. The pie is done when it bubbles through the slits in the top crust. Follow this rule rather than a strict baking time.

LeahMarie
5

LeahMarie

2/1/2013

Perfect recipe. My hubby's new favourite pie! Can use canned peaches, but best fresh/frozen. Great tip is to turn oven off and open a crack when timer goes off. Let it cool in the oven for 1 hour before removing. Never a runny pie. Fantastic!

Chajduga
4

Chajduga

11/30/2013

I made a variation of this pie and it turned out wonderful. I used flour in place of the tapioca. I also used brown sugar in place of white and added a teaspoon of almond extract. I also used a can of blueberry pie filling because that is what I had on hand. I read the reviews and found the comment tip about leaving the pie in the oven for an hour after you turn it off and it really made a huge difference. Nice firm pie and very tasty already have requests to make it again. I did a crumb topping as well.

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