Fresh Peach Blueberry Pie

My niece Ashley is so fun, she is 11 yrs. old and loves to watch Food Network and cook.  She stayed with us recently and brought a cookbook she had checked out from the library with bookmarks of things she wanted to make.  It was her idea to make a peach blueberry pie.  These two flavors compliment each other so well.  Thanks Ashley for a great idea!


1 recipe for a 9 inch double crust pie pastry
1 tsp. flour

Filling:
5 to 5 1/2 cups sliced, peeled fresh peaches
1½ cups fresh blueberries
1 Tbl lemon juice
1 cup sugar
4 Tbl quick-cooking tapioca
1/4 tsp salt
2 Tbl butter
sugar for top of pie
whipped cream or vanilla ice cream, if desired

Prepare pie crust, line deep dish pie plate with half pastry, sprinkle with the 1 tsp flour , set aside.  Heat oven to 425°.

In large bowl, combine peaches, blueberries and lemon juice.  Add sugar, tapioca, and salt; toss gently.  Spoon fruit mixture into pie crust lined pan.  Dot with butter.  Cover with top crust, cut slits in several places. Sprinkle with sugar.  Bake at 425° for 40 to 50 minutes or until golden brown.  Cover edge of pie crust during last 10 to 15 minutes of baking to prevent excessive browning.

♦Frozen peaches and blueberries, thawed and drained, can be substituted for fresh.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

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