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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I came up with this one year when I had some fresh peaches and some blueberry marbles left in the freezer. I wanted a clearer look and taste to the fruit so I added tapioca instead of the usual flour or corn starch. Ingredients:
about 6 freestone peaches |
1 pint frozen blueberries |
1tbs pearl tapioca |
1 1/2 cups white sugar |
1/2 tsp nutmeg |
1/2 tsp cinnamon |
pinch of salt |
butter |
egg white |
pie dough for a deep dish pie and lattice top |
Directions:
1. I make my ice water pie crust and add the sugar and a quarter teaspoon of cinnamon to it.
2. Peel, then slice peaches into a bowl with cold water and a little lemon juice
3. Combine sugar and spices, and tapioca
4. Drain peaches and pour them into the sugar mixture. Stir to coat all the peaches. Carefully fold in frozen blueberries.
5. Dot bottom of pie crust with butter. Pour peaches and blueberries into pie crust and top with lattice crust. Brush with egg white and sprinkle a litte sugar on top. (I put a ring of aluminum foil around the edge of my pie crust because without fail, it will burn if I don't!)
6. Bake at 400 for about 45 minutes
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