Peach Blueberry Pie

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    1. Preheat oven to 350° F.
    2. In a bowl large enough to hold all ingredients combine sliced peaches, (if using frozen defrost first), blueberries, sugar, tapioca, lemon juice, salt, ginger and cinnamon.
    3. Allow tapioca to hydrate for 40 minutes before placing in pie shell. This step is important as tapioca needs proper hydration before being baked. Omitting this step will make a pie that does not thicken properly.
    4. Fill in pie shell. Same size pie tins vary by amount they hold, if all the filling does not fit transfer remainder to ramekins to make individual pies. 
    5. On a well floured surface roll remaining pie dough 3-4 credit cards thick.
    6. Cut into strips and place first strip onto center of pie. Place second strip crosswise over first. Place remaining strips starting from center strips in clockwise fashion onto pie.
    7. Place in oven lined with a sheet of aluminum foil for easy clean up, after 15 minutes reduce oven temperature to 340F.
    8. Bake until thick visible bubbles have formed on pie, indicating that tapioca has properly thickened the juices, about 1 hour and 50 minutes. If pie gets too dark on the surface cover it loosely with a sheet of aluminum foil. Placing the pie on the bottom rack will also reduce surface color.
    9. Let cool, but serve warm with vanilla ice cream or dusted with powdered sugar, if desired. 
    Imperial Sugar Insight
    1. If using fresh peaches and they are not sweet and ripe, increase sugar to 1 cup and increase tapioca to 5 tablespoons.
    2. Blackberries or raspberries can be substituted for the blueberries.    
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