Dessert, Pies

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

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 or simply click on the Demarle at Home logo below.

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