Peach Blueberry Pie

Feeding the Flock

Who: Zion Lutheran Church
Cost: $17 includes shipping
Details: Hard-backed, comb bound
Pages of recipes: 214
Send checks to: Barbara Bretz, 10633 State Route 161, Mascoutah, IL 62258 or call 618-566-8239.

Peach Blueberry Pie

Course Dessert
Servings 4


  • Pastry for 2 crust 9 inch pie
  • 4 c. sliced peaches
  • 2 c. Fresh blueberries
  • 1 c. sugar
  • 3 T. quick cooking tapioca
  • 1/8 t. Salt
  • 1 T. Lemon juice
  • 1 T. butter


  • 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 at 450 degrees for 10 minutes.
  • Reduce to 350 degrees and bake for 30-45 minutes or until lightly browned.


You can use frozen fruit, but fresh is better.