Peach Blueberry Pie

Don’t be blue!

It’s blueberry season. To celebrate these juicy wonders, we wanted to give you a few “throwback” Finest Cooking recipes to get those creative cooking juices flowing.

Peach Blueberry Pie

Course Pie
Servings 8


  • Pastry for 2 crust 9 inch pie
  • 4 cups sliced peaches
  • 2 cups Fresh blueberries
  • 1 cup sugar
  • 3 tablespoons quick cooking tapioca
  • 1/8 teaspoon Salt
  • 1 tablespoon Lemon juice
  • 1 tablespoon butter


  • Preheat oven to 450 F.
  • Combine peaches and blueberries.
  • Combine sugar, tapioca and salt. Add to peach mixture. Stir gently to mix well.
  • Sprinkle lemon juice over fruit and toss lightly to mix. Place in bottom crust.
  • Cut butter in small pieces and place over fruit. Add top crust. Cut slits in top of crust to vent.
  • Bake for 10 minutes.
  • Reduce to 350 F and bake for 30-45 minutes or until lightly browned.
  • You can use frozen fruit, but fresh is better.


Nutrition information: 302 calories; 3.4g fat; 46mg sodium; 46.2g carbohydrates; 1.3g protein.