Peach-blueberry pie

By taniaf

Ingredients

• 1.5 c sugar
• 5 tbsp tapioca
• 1/2 tsp salt
• 3 lbs peaches, peeled and sliced
• 12 oz blueberries
• 3 tbsp fresh lemon juice
• flour
• double-crust pie dough
• 1 egg, separated, white beaten
• 2 tnsp cold butter, cut into pieces

Preparation

Step 1

Preheat oven to 425. In a large bowl, whisk together sugar, tapioca, and salt. Add peaches, blueberries, and lemon juice, toss to combine. Let sit 15 minutes. Roll out half the pie dough on a floured surface to a 12 inch round. Place in a 9 inch pie dish and brush with egg white. Pour in fruit filling and dot with butter.
Roll out rest of dough to a 12 inch round and place over fruit filling. Trim excess and crimp edges to seal. In a small bowl, beat egg yolk with 1 tbsp water. Brush top of dough with yolk mixture. With a paring knife, cut small slits on top to vent. Set on a baking sheet and bake until crust is golden and juices are bubbling, 45-50 minutes. Let cool completely, up to 3 hours.