Recipe by McLellan's
"The very best peach pie you will find. The blueberries make the difference."
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pastry for a double-crust 9-inch pie
butter, cut into pieces
egg yolk, beaten
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Little Ann's Peach and Blueberry Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 166
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