The very best peach pie you will find. The blueberries make the difference.
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)
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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this