Peach-Blueberry Pie

  • prep: 30 min
  • cook: 0 hr
  • total: 30 min
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  • servings:
  • Summary

    Our reader Ginny Kelly from Point Lookout, New York, got this recipe from her mother, who offered this advice: "Just tidy up the kitchen and keep an eye on the oven. When you're finished, the pie will be done."

    Ingredients

    • 1 1/2 cups sugar
    • 5 tablespoons quick-cooking tapioca
    • 1/2 teaspoon coarse salt
    • 3 pounds peaches, peeled and sliced (6 cups)
    • 12 ounces blueberries (2 cups)
    • 3 tablespoons fresh lemon juice (from 1 lemon)
    • All-purpose flour, for rolling
    • 1 homemade or store-bought double-crust pie dough
    • 1 large egg, separated, white lightly beaten
    • 2 tablespoons cold unsalted butter, cut into small pieces

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 8
    • Amount Per Serving
    • Calories: 235 % Daily Value *
    • Total Fat: 2 g 2.37%
    • Saturated Fat: 1 g 3.16%
    • Trans Fat: 0 g %
    • Cholesterol: 6 mg 2%
    • Sodium: 175 mg 7.31%
    • Calcium: 27 mg 2.74%
    • Potassium: 352 mg 10.05%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 3.88%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 59 g %
    • Dietary Fiber: 4 g 14.55%
    • Sugar: 45 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 0 g
    • Vitamin A 11.49%
    • Vitamin C 24.68%
    • Vitamin D 0.25%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat0
    • Exchange - Fruit1
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs2
    • Exchange - Starch0
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit1 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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