“The very best peach pie you will find. The blueberries make the difference.” - by McLellan's
Ingredients
Adjust Servings
Original recipe yields 1 9-inch pie
Directions
- Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.
- 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.
- Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.
- Bake in preheated oven until golden brown, 45 to 50 minutes.
Nutrition
Amount Per Serving (8 total)
- Calories
- 386 cal
- 19%
- Fat
- 18.4 g
- 28%
- Carbs
- 53.2 g
- 17%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"OMG, the flavor of this pie is out of this world. I told my husband that it was like the sky opened up and angels brought it down to earth. YES, it was THAT good. The only changes I made were adding t..." See morewo dashes of cinnamon and substituting the tapioca for flour, as I didn't have any tapioca on hand. Also, my peaches were very juicy so next time I'll add more flour so it won't come out so runny. My fault though, no reflection on the recipe. The only thing thing bad I could say about this pie is that I haven't made it sooner. Thank you."
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