Ingredients1 h 5 m servings 386 cals
- 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.
Per Serving: 386 calories; 18.4 g fat; 53.2 g carbohydrates; 3.3 g protein; 33 mg cholesterol; 403 mg sodium. Full nutrition
ReviewsRead all reviews 6
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 ad...
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 ...
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 ...
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 ag...
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. T...