How to Make Little Ann's Peach and Blueberry Pie - A Step-by-Step Guide

There's nothing quite like a homemade pie, especially when it's made with fresh, ripe peaches and juicy blueberries. Little Ann's Peach and Blueberry Pie is a delightful summer treat that combines the sweet and tangy flavors of these two beloved fruits. This recipe has been passed down through generations and is a family favorite, perfect for sharing with loved ones on warm, sunny days.

This pie is a labor of love, as it requires a bit of time and effort to prepare, but the end result...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 5 mins
  • Servings: 8
  • Yield: 1 9-inch pie

  • Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.
  • 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.
  • Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.
  • Bake in preheated oven until golden brown, 45 to 50 minutes.
  • Nutrition

    387 cal.

    • Total Fat: 18g
    • Saturated Fat: 6g
    • Cholesterol: 33mg
    • Sodium: 403mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 2g
    • Total Sugars: 30g
    • Protein: 3g
    • Vitamin C: 24mg
    • Calcium: 16mg
    • Iron: 1mg
    • Potassium: 67mg