Little Ann's Peach and Blueberry Pie

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

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hr 5 mins

Yield:

1 9-inch pie

Servings:

Ingredients

1 pastry for a double-crust 9-inch pie
3 cups sliced peaches
1 cup blueberries
2 tablespoons lemon juice
1 cup white sugar
2 tablespoons quick-cooking tapioca
½ teaspoon salt
2 tablespoons butter, cut into pieces
1 egg yolk, beaten

Directions

Step 1
Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.

Step 2
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.

Step 3
Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.

Step 4
Bake in preheated oven until golden brown, 45 to 50 minutes.

Nutrition Facts (per serving)

387

Calories

18g

Fat

53g

Carbs

Protein

Nutrition Facts
Servings Per Recipe 8
Calories 387
% Daily Value *
Total Fat18g	24%
Saturated Fat6g	29%
Cholesterol33mg	11%
Sodium403mg	18%
Total Carbohydrate53g	19%
Dietary Fiber2g	8%
Total Sugars30g
Protein3g
Vitamin C24mg	120%
Calcium16mg	1%
Iron1mg	8%
Potassium67mg	1%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

source by allrecipe

Tags:

- by: Lindsey Eustace
- 12 years ago
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.
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- by: WARREN4
- 10 years ago
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.
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- by: Patricia Youngren Balentyne
- 10 years ago
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.
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- by: Suzanne&Fam
- 8 years ago
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.
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- by: Kidcook
- 8 years ago
Didn’t have tapioca so substituted corn starch with good results. Brother in law is happy.
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- by: Judy7905
- 7 years ago
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.
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- by: Maisib
- 6 years ago
Me and my boys went to the farm stand got fresh peaches and blueberries. Came home and made this pie. It was excellent! I substituted corn starch & flour for the tapioca and it was just right! I also added a pinch of cinnamon.
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- by: Monkeybutter
- 6 years ago
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
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- by: Zachary Jones
- 5 years ago
added sweet plums
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- by: Liz Dalton 'Lizzie'
- 4 years ago
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!
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