Peach Blueberry Pie

Peach Blueberry Pie

7 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
the mortician's wife
Recipe by  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

Adjust Servings

Original recipe yields 4 9-inch pie

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.

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Reviews (7)

Rate This Recipe
jbeechler
3

jbeechler

Great taste, easy to make!

LeahMarie
2

LeahMarie

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!

the mortician's wife
1

the mortician's wife

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.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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