Peach Blueberry Pie

Recipe View 5 mins Preheat oven to 425°F (220°C). Gently place one pie crust into a 9-inch pie plate. (5 minutes)

Recipe View 5 mins In a large bowl, combine the sliced peaches and blueberries. Drizzle with lemon juice and toss gently. (5 minutes)

Recipe View 20 mins In a separate small bowl, whisk together the sugar, tapioca, and salt. Add this mixture to the fruit, stirring until evenly coated. Allow the fruit to macerate for 15 minutes, releasing its juices. (20 minutes)

Recipe View 5 mins Carefully transfer the fruit mixture into the prepared pie crust. Dot the top of the fruit with the cold butter pieces. Brush the edge of the bottom crust with water. (5 minutes)

Recipe View 10 mins Cover the pie with the remaining crust. Press the edges of the top and bottom crusts together to seal. Crimp the edges decoratively or press with a fork. Cut several slits in the top crust to allow steam to escape. (10 minutes)

Recipe View 50 mins Bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the fruit filling is bubbling. If the crust begins to brown too quickly, cover the edges with foil. (50 minutes)

Recipe View 1 hrs Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (60 minutes)