Peach Blueberry Pie [Callie Bogan 1975]
Pastry for two Crust Pie Filling:
3 C peeled and sliced peaches (@2 ¼ lbs)
1 C blueberries
2 Tbl lemon juice
1 C sugar
2 Tbl tapioca
½ tsp salt
2 TBL butter or margarine
Sprinkle lemon juice over fruit. Mix sugar, tapioca and salt. Toss with fruit and let stand about 15 minutes. Time to roll out bottom crust. Turn fruit into pie shell , mounding In the middle. Dot with butter or margarine. Top with other crust. Seal and slit to allow steam to escape.
Bake 425* 45 – 50 minutes until fruit is tender (bubbly) and crust is golden.