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.
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