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Summer Blueberry-Peach Pie


Two 10″ pie crusts
4 cups fresh blueberries, washed
3 large peaches, sliced
1/2 cup minute tapioca
1 cup sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg
zest of 1 lemon
juice of 1 lemon
1 egg beaten with 1T. cream
1 T. sugar


Place one pie crust in a 9″ pie plate allowing some overhang of dough. In a medium bowl, combine the blueberries, peaches, tapioca, sugar, cinnamon, nutmeg, lemon zest and juice. Toss gently. Pour into prepared pie crust. Top with second crust. Crimp edges decoratively.

In a small bowl, beat the egg and cream brush top of pie. Sprinkle 2 T. sugar on top. Cut a 1″ X in the center of pie to allow steam to escape.

Bake in 375 F oven for 45-50 minutes on a foil lined baking sheet to catch drippings. Server warm with vanilla ice cream or nutmeg flavored whipped cream. Serves 8.

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