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Ingredients
- 2 Pie Crusts
- 1 Tbsp. minute Tapioca
- 1-1/2 c. frozen Blueberries
- 3 cans (14 oz) sliced Peaches (drained)
- 1/2 c. Sugar
- 1 Tbsp. minute Tapioca
- 1/4 tsp. Salt
- 1/2 tsp. Sugar
Preparation
Step 1
Line pie plate with crust. Sprinkle first amount of tapioca over bottom.
Toss next 5 ingredients together in large bowl. Turn into pie shell. Dampen pastry edge with water. Cover pie with top crust. Tuck edge under bottom crust. Press lightly to seal. Trim and crimp. Cut small vents in top crust.
Sprinkle second amount of sugar over crust. Bake on bottom rack in 400° for about 45 minutes until crust is golden. Cut into 8 wedges.
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