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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.

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  • 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.

Nutrition Facts

378 calories; 17.7 g total fat; 0 mg cholesterol; 412 mg sodium. 53.1 g carbohydrates; 3 g protein; Full Nutrition

Reviews (28)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/02/2013
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! Read More
(15)

Most helpful critical review

Rating: 3 stars
08/27/2018
Nice combination of fruit but I wish there was something other than tapioca that could be used to thicken it. It's odd to see little tapioca pearls in the middle of a fruit pie. Read More
33 Ratings
  • 5 star values: 23
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/02/2013
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! Read More
(15)
Rating: 5 stars
02/02/2013
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! Read More
(15)
Rating: 5 stars
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. Read More
(11)
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Rating: 5 stars
02/09/2014
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. Read More
(6)
Rating: 5 stars
07/06/2014
Have made this pie 3 times in as many weeks. Used a little over 3 cups peaches each time - only change. Yummy delicious! Made with the Short Sweet Pastry on this site as the crust. So good. Thanks for sharing! Read More
(3)
Rating: 4 stars
08/02/2014
I made this pie last night for my husband. I didn't have tapioca but after reading the other reviews I don't think that would have mattered. I substituted 2 T of cornstarch and it did not get thick at all. After looking at a peach pie recipe with the same amount of sugar I think I will increase the cornstarch to 1/4 c. next time and that probably will do the trick. I will make it again as the taste was incredible - and I am NOT a pie eater. I had one small piece at 9 pm last night. There are only 2 pieces left - the hubby has eaten 5 pieces in about 16 hrs. - 2 for breakfast with vanilla ice cream. Read More
(3)
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Rating: 5 stars
07/05/2012
Great taste easy to make! Read More
(3)
Rating: 5 stars
03/28/2016
Based on other reviewers' feedback I adjusted the recipe to address the soupy results others had and it turned out perfectly. Instead of the tapioca I used a little less than 1/4 cup of corn starch. I also only put about half of the liquid from the fruit and sugar mixture into the pie. I let the pie rest in the oven for one hour after baking as others suggested. I found the 425 degree temp to be much too hot and even though my crust was protected by foil it still got too dark. I will bake at 375 degrees next time and I think that will help. I also used a crumb topping. I brought to Easter dinner and even those who claimed they did not like fruit pie loved it! Read More
(1)
Rating: 5 stars
08/12/2018
Love this pie! Such a yummy combination. Read More
(1)
Rating: 4 stars
08/22/2012
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 again 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 Read More
(1)
Rating: 3 stars
08/27/2018
Nice combination of fruit but I wish there was something other than tapioca that could be used to thicken it. It's odd to see little tapioca pearls in the middle of a fruit pie. Read More