Peach Blueberry Pie3 Reviews
- Prep: 15 min
- Cook: 45 min
- Ready In: 1 hr
“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!” - by the mortician's wife
Original recipe yields 4 9-inch pie
- Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
- 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.
- Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.
Amount Per Serving (8 total)
- 378 cal
- 17.7 g
- 53.1 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Great taste, easy to make!..." See more"
"I followed the recipe exactly, and ended up with a pie crust full of soupy peaches & blueberries, the flavor was delicious but I think something is missing, corn starch? flour? I'm going to make it a..." See moregain and tweek the recipe by adding some starch. Next day after refrigeration the pie took shape! I will make again and give it time to set in the refrigerator overnight"
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