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Peach Blueberry Pie [Callie Bogan 1975]

Pastry for two Crust Pie
Filling:

  • 3C peeled and sliced peaches (@2 ¼ lbs)
  • 1 C blueberries
  • 2 tlb lemon juice
  • 1 C sugar
  • 2 Tlb tapioca
  • ½ tsp salt
  • 2 tlb butter or margarine

Sprinkle lemon juice over fruit.  Mix sugar, tapioca and salt.
Toss  with fruit and let stand about 15 minutes.
Time to roll out bottom crust.  Turn fruit into pie shell , mounding
In the middle.  Dot with butter or margarine.  Top with other crust.
Seal and slit  to allow steam to escape.

Bake 425*  45 – 50 minutes until fruit is tender (bubbly)  and crust is golden.

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