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!"
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!
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 make it again and tweek the recipe by adding some starch. Next day after refrigeration the pie took shape! I will make again and give it time to set in the refrigerator overnight
* 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
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $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.
See how to make a sweet and tart, two-berry pie from scratch.