Not only is this pie delicious, but it also blends my two favorite colors (orange and blue). Ah, pure perfection. Please note: this recipe yields two pies.
Ingredients:
2 packs frozen pie crusts (thawed)
5 large peaches, peeled and chopped
3 tbsp tapioca
1 cup white sugar
1 pint blueberries
vanilla ice cream (optional, but highly recommended)
Directions:
1. Combine peaches, sugar and tapioca in a bowl. Mix well and set aside to marinate for 2-3 hours. Stir occasionally.
2. Rinse the blueberries and sprinkle half of them in the two bottom pie crusts.
3. Split the peach filling between the two pie crusts and top with the remaining blueberries.
4. You can use the top crust as it is solidly or you can do a weave design like below. If you do a solid top crust, be sure to poke some holes in it with a fork.
5. Bake at 350 for approximately 30 minutes or until crust is golden brown.
6. Let the pie sit for 3 hours after removing from the oven to allow the juices to thicken up. Serve warm, cold or at room temperature. My favorite is to nuke a cold slice for about 40 seconds and topping it with vanilla ice cream. YUM!
6. Let the pie sit for 3 hours after removing from the oven to allow the juices to thicken up. Serve warm, cold or at room temperature. My favorite is to nuke a cold slice for about 40 seconds and topping it with vanilla ice cream. YUM!
Bon Appetit!
The FoodWhore
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