Recipe by the mortician's wife
"This recipe comes from the mortician's side of the family. I was wary at first because I had never heard of the combination of peaches and blueberries. I was quickly swayed after trying it and now believe that this is one of the best pies ever!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
pastry for a double-crust 9-inch pie
fresh lemon juice
margarine, cut into pieces
Make sure that you are using quick-cooking tapioca. The pie is done when it bubbles through the slits in the top crust. Follow this rule rather than a strict baking time.
As another review stated, I followed recipe and pie ended up soupy. Think I'll try a different recipe next time.
Perfect recipe. My hubby's new favourite pie! Can use canned peaches, but best fresh/frozen. Great tip is to turn oven off and open a crack when timer goes off. Let it cool in the oven for 1 hour before removing. Never a runny pie. Fantastic!
I made a variation of this pie and it turned out wonderful. I used flour in place of the tapioca. I also used brown sugar in place of white and added a teaspoon of almond extract. I also used a can of blueberry pie filling because that is what I had on hand. I read the reviews and found the comment tip about leaving the pie in the oven for an hour after you turn it off and it really made a huge difference. Nice firm pie and very tasty already have requests to make it again. I did a crumb topping as well.
Great taste, easy to make!
I made this pie last night for my husband. I didn't have tapioca but after reading the other reviews I don't think that would have mattered. I substituted 2 T of cornstarch and it did not get thick at all. After looking at a peach pie recipe with the same amount of sugar, I think I will increase the cornstarch to 1/4 c. next time and that probably will do the trick. I will make it again as the taste was incredible - and I am NOT a pie eater. I had one small piece at 9 pm last night. There are only 2 pieces left - the hubby has eaten 5 pieces in about 16 hrs. - 2 for breakfast with vanilla ice cream.
Have made this pie 3 times in as many weeks. Used a little over 3 cups peaches each time - only change. Yummy delicious! Made with the Short Sweet Pastry on this site as the crust. So good. Thanks for sharing!
Very yummy! I used the refrigerated pie crusts and 1/4 c corn starch in lieu of tapioca. My peaches were really juicy, South Carolina peaches and local blueberries which I had frozen. I used a bit more fruit than called for and added 1/2 tbsp of apple pie spice and 1/2 tsp of cinnamon. Pie set well after cooling. Took to a friend's for dinner and it was a big hit, especially with vanilla ice cream on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Blueberry Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 159
The best wintertime meals need a long, slow simmer while you're doing something else.
Our big collection of budget recipes will leave some jingle in your pocket.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a simple custardy blueberry pie that's not too sweet.
Make a delicious fresh blueberry pie, complete with lattice crust.
Watch how to make this old-fashioned family favorite.