little ann's peach and blueberry pie

Ingredients

• Servings: 1
• 1 pastry for a double-crust 9-inch pie
• 3 cups sliced peaches
• 1 cup blueberries
• 2 tablespoons lemon juice
• 1 cup white sugar
• 2 tablespoons quick-cooking tapioca
• 1/2 teaspoon salt
• 2 tablespoons butter, cut into pieces
• 1 egg yolk, beaten

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• 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.