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Little Ann's Peach and Blueberry Pie Recipe

Recipe by: McLellan's

"The very best peach pie you will find. The blueberries make the difference."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook45 m
  • Ready In1 h 5 m
  • 1Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.
  • 2Toss 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.
  • 3Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.
  • 4Bake in preheated oven until golden brown, 45 to 50 minutes.
Ingredients
  • 8 servings
  • 386 cals
  • 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
  • 1/2 teaspoon salt
  • 2 tablespoons butter, cut into pieces
  • 1 egg yolk, beaten
Nutrition

Amount per serving ( 5 total)

  • Calories:
    386
    19%
  • Fat:
    18.4
    28%
  • Carbs:
    53.2
    17%
  • Protein:
    3.3
    7%
  • Cholesterol:
    33
    11%

Based on a 2,000 calorie diet

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