Peach Blueberry Pie

Peach Blueberry Pie

14
the mortician's wife 0

"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!"
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Ingredients

1 h servings 378 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 53.1g
  • 17%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 412 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a 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, then transfer to prepared pie plate. Scatter margarine 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.
  3. Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.

Reviews

14
  1. 16 Ratings

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Most helpful positive review

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 hou...

Most helpful critical review

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 hou...

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.

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...

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. ...

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 t...

I used frozen crust and frozen peaches & fresh blueberries. I thawed the peaches first and drained excess liquid from peaches before proceeding. Next time I will maybe try a crust from scratch -...

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 ...

I followed the recipe exactly, and ended up with a pie crust full of soupy peaches & blueberries, the flavor was delicious but I think something is missing, corn starch? flour? I'm going to mak...