Directions:
- Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
- Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
- Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 611.11 Kcal (2559 kJ) | ||
| Calories from fat | 187.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.79g | 32% | |
|---|---|---|---|
| Sodium | 536.94mg | 22% | |
| Potassium | 311.17mg | 7% | |
| Total Carbs | 105.39g | 35% | |
| Sugars | 74.72g | 299% | |
| Dietary Fiber | 5.99g | 24% | |
| Protein | 5.16g | 10% | |
| Vitamin C | 182.9mg | 305% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.6mg | 9% | |
| Calcium | 14.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 189.06 Kcal (792 kJ) | ||
| Calories from fat | 57.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.43g | 32% | |
|---|---|---|---|
| Sodium | 166.12mg | 22% | |
| Potassium | 96.27mg | 7% | |
| Total Carbs | 32.6g | 35% | |
| Sugars | 23.12g | 299% | |
| Dietary Fiber | 1.85g | 24% | |
| Protein | 1.59g | 10% | |
| Vitamin C | 56.6mg | 305% | |
| Iron | 0.5mg | 9% | |
| Calcium | 4.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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