Little Ann's Peach and Blueberry Pie Recipe

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Brief

Prep 20 mins

Cook: 45 mins

Total: 1hr5 mins

Servings: 8

Yield: 1 9-inch pie

Little Ann's Peach and Blueberry Pie Recipe

Ingredients

1 pastry for a double-crust 9-inch pie

3 cups sliced peaches

1 cup blueberries

2 tablespoons lemon juice

1 cup white sugar

2 tablespoons quick-cooking tapioca

½ teaspoon salt

2 tablespoons butter

cut into pieces

1 egg yolk

beaten

Dessert

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.

Step 2

Toss peach slices and blueberries in a large bowl with lemon juice. Combine sugar tapioca and salt in a small bowl; pour over peach mixture and toss to coat. Transfer to prepared pie plate and scatter butter pieces over fruit. Cover pie with remaining crust; press and seal the top and bottom crusts.

Step 3

Cut several slits in the top crust to allow steam to escape then brush with egg yolk.

Step 4

Bake in preheated oven until golden brown 45 to 50 minutes.

Nutritional Information

Little Ann's Peach and Blueberry Pie Recipe

Servings Per Recipe:8

Calories: 386.5

% Daily Value *

Protein: 3.3g 7%

Carbohydrates: 53.2g 17%

Dietary Fiber: 2.1g 8%

Sugars: 29.9g

Fat: 18.4g 28%

Saturated Fat: 5.7g 29%

Cholesterol: 33.2mg 11%

Vitamin A Iu: 130.5IU 3%

Niacin Equivalents: 2.2mg 17%

Vitamin C: 24mg 40%

Folate: 39.1mcg 10%

Calcium: 15.6mg 2%

Iron: 1.4mg 8%

Magnesium: 8.6mg 3%

Potassium: 67.2mg 2%

Sodium: 402.8mg 16%

Thiamin: 0.2mg 19%

Calories From Fat: 165.9

*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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