The very best peach pie you will find. The blueberries make the difference.

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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 on the bottom of a pie plate.

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  • 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 Facts

387 calories; protein 3.3g; carbohydrates 53.2g; fat 18.4g; cholesterol 33.2mg; sodium 402.8mg. Full Nutrition
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Reviews (10)

12 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/17/2012
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 two 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. Read More
(13)
Rating: 5 stars
06/05/2014
This is an absolutely great use of fruit! I love blueberries and am quite a critic of anything with them in there. The two fruits complement each other very well. While I usually enjoy warm pie this one is much better cool. Because of the other review I sprinkled cinnamon on the crust but I think I'd have loved it with or without. The texture was good with a perfect amount of tapioca to keep all the juice from running out when you cut a piece but not so much that it was like jello. I used the entire egg yolk on the crust which made it a very pretty color. Read More
(4)
Rating: 4 stars
07/13/2014
I made this today and it turned out pretty good. I would watch the amount of sugar you use if the fruit is fairly sweet. I only used a 1/2 cup of sugar and doubled the tapioca. The peaches were pretty juicy and using fresh blueberries too. I was happy with the way it turned out. I would make it again. Read More
(4)
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Rating: 4 stars
01/23/2016
This was absolutely delicious although a bit too runny. I followed the recipe exactly plus added a teaspoon of cinnamon to the mixture. My husband loved it and so did my friends. I will try again and instead of tapioca use flour or cornstarch because the juices were really too runny. Read More
(1)
Rating: 4 stars
07/23/2018
Made exactly as written and came out extremely runny but delicious. We joked and just said to pretend it's a cobbler not a pie. I would definitely make again but I'd add cornstarch like the other reviews suggested Read More
(1)
Rating: 5 stars
07/25/2017
The only change I made was substituting corn starch for tapioca just because I didn't have the tapioca. This is a simple recipe no special ingredients required and the outcome is delicious. Tastes like summer. I doubled up on the corn starch. Read More
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Rating: 4 stars
10/16/2019
added sweet plums Read More
Rating: 4 stars
08/01/2020
This was a tasty pie! Only thing is the blueberries gave off a lot of liquid and did not set. I would add more tapioca next time and see if it isn't too watery. I let it drain to the side. Will make again! Read More
Rating: 5 stars
08/13/2016
Didn't have tapioca so substituted corn starch with good results. Brother in law is happy. Read More