Recipe Details
Ingredients
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1 (14.1 ounce ) packagedouble-crust pie pastry, thawed
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3cupsfresh sliced peaches
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1cupblueberries
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2tablespoonsfresh lemon juice
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1cupwhite sugar
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2tablespoonsquick-cooking tapioca
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½teaspoonsalt
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2tablespoonsbutter, cut into pieces
Cooking Directions
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Preheat the oven to 425 degrees F (220 degrees C). Arrange one pie crust in a 9-inch pie plate.
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Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes.
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Transfer fruit into prepared pie crust. Scatter butter pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
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Bake in the preheated oven until crust is golden brown and fruit is bubbly, 45 to 50 minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories378 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 4g |
21% |
| Sodium 412mg |
18% |
| Total Carbohydrate 53g |
19% |
| Dietary Fiber 2g |
8% |
| Total Sugars 30g |
|
| Protein 3g |
6% |
| Vitamin C 24mg |
27% |
| Calcium 13mg |
1% |
| Iron 1mg |
7% |
| Potassium 66mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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