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Peach Blueberry Pie

Peach Blueberry Pie

Cost $10, save $15

Source: Recommended by CookPal

  • 45 Min
  • 8 Servings
  • $10

INGREDIENTS

  • Pastry

    • 1 (14.1 ounce) package double-crust pie pastry, thawed

  • Fruits

    • 🍑 3 cups fresh sliced peaches
    • 1 cup blueberries

  • Flavoring and Sweeteners

    • 🍋 2 tablespoons fresh lemon juice
    • 🍭 1 cup white sugar

  • Thickening Agents

    • 2 tablespoons quick-cooking tapioca

  • Seasoning

    • 🧂 ½ teaspoon salt

  • Toppings

    • 🧈 2 tablespoons butter, cut into pieces

STEPS

1

Preheat the oven to 425°F (220°C). Arrange one pie crust in a 9-inch pie plate.

2

Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes.

3

Transfer fruit into prepared pie crust. Scatter butter pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.

4

Bake in the preheated oven until crust is golden brown and fruit is bubbly, 45 to 50 minutes.

NUTRIENTS

Per 1 serving

🔥

378

Calories

  • 3
    Protein
  • 53
    Carbs
  • 18
    Fats

💡 Let the pie cool for at least 2 hours before cutting to allow the fruit filling to set.Use ripe but firm peaches for the best texture and flavor.You can substitute fresh blueberries with frozen ones, but make sure to thaw and drain them before use.