Little Ann's Peach and Blueberry Pie

Recipe View 5 mins Preheat oven to 425 degrees F (220 degrees C). (5 minutes)

Recipe View 2 mins Carefully place one pie crust in a 9-inch pie plate, gently pressing it into the bottom and sides. (2 minutes)

Recipe View 3 mins In a large bowl, gently toss the peach slices and blueberries with the lemon juice. (3 minutes)

Recipe View 3 mins In a separate small bowl, whisk together the sugar, tapioca, and salt. Pour this mixture over the peaches and blueberries, tossing gently to ensure even coating. (3 minutes)

Recipe View 5 mins Transfer the fruit mixture to the prepared pie crust, arranging it evenly. Dot the top with the butter pieces. (5 minutes)

Recipe View 5 mins Carefully place the remaining pie crust over the fruit filling. Press the edges of the top and bottom crusts together to seal, and crimp decoratively. (5 minutes)

Recipe View 3 mins Using a sharp knife, cut several slits in the top crust to allow steam to escape during baking. Brush the top crust evenly with the beaten egg yolk for a golden-brown finish. (3 minutes)

Recipe View 50 mins Bake in the preheated oven for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust begins to brown too quickly, cover the edges with aluminum foil. (50 minutes)

Recipe View 2 hrs Remove from oven and let cool completely on a wire rack before slicing and serving. This allows the filling to set properly. (2 hours)