Little Ann’s Peach and Blueberry Pie

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
• 0.5 teaspoon salt
• 2 tablespoons butter, cut into pieces
• 1 egg yolk, beaten

Steps

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Roll out half the pastry dough to fit a 9-inch pie plate. Place bottom crust in pie plate; set aside.
3. Toss peaches, blueberries, and lemon juice together in a large bowl; set aside. Combine sugar, tapioca, and salt in a small bowl; toss into peach mixture to coat. Transfer to the prepared pie plate; scatter butter pieces over top.
4. Roll out remaining half pastry dough for top crust; cover pie with crust. Press crust edges together to seal. Cut several slits in top crust to allow steam to escape; brush with egg yolk.
5. Bake in the preheated oven until golden brown, 45 to 50 minutes.