Peach Blueberry Pie

Products Used

Ingredients

Preheat oven to 350°F.
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.
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.
Fill in pie shell. Same size pie tins vary by amount they hold, if all filling does not fit transfer remainder to ramekins to make individual pies.
On a well-floured surface roll remaining pie dough 3-4 credit cards thick.
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.
Place in oven lined with a sheet of aluminum foil for easy clean up; after 15 minutes reduce oven temperature to 340°F.
Bake until thick visible bubbles have formed on pie, indicating that tapioca has properly thickened fruit juices, about 1 hour and 50 minutes. If surface of pie gets too dark, cover it loosely with a sheet of aluminum foil. Placing pie on bottom rack will also reduce surface color.
Let cool, but serve warm with vanilla ice cream or dusted with powdered sugar, if desired.

Dixie Crystals Insight

If using fresh peaches and they are not sweet and ripe, increase sugar to 1 cup and increase tapioca to 5 tablespoons.
Blackberries or raspberries can be substituted for the blueberries.

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