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Peach and Blueberry Pie

  • 1 9-inch, prepared, uncooked pie crust
  • 2 tablespoons lemon juice
  • 3 cups sliced peaches
  • 1 cup blueberries
  • 1 cup sugar
  • 2 tablespoons quick cooking tapioca
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  

Method

Preheat oven to 425°F

Pour lemon juice over peaches and stir. Add blueberries, sugar, tapioca and salt, and mix very gently.

Prepare pie pan by lining with crust. Pour fruit mixture into uncooked pie crust. Dot with butter. Add top lattice crust and bake in preheated 425°F oven for 45-50 minutes.

Cool on wire racks.

Contributor: Junior Trimmer

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