Classic pie with peach and blueberry filling. original recipe adapted for my family
Preheat oven to 425 degrees. In a large bowl, whisk together sugar, tapioca, and salt. Add peaches, blueberries, and lemon juice and toss to combine; let sit 15 minutes. Lightly flour a rolling pin and work surface and roll out half the dough to a 12-inch round. Place in a 9-inch glass pie plate and brush with egg white. Pour in fruit filling and dot with butter.
Roll out remaining dough to a 12-inch round and place over fruit filling. Trim excess and crimp edges to seal. In a small bowl, lightly beat egg yolk with 1 tablespoon cold water. Brush top of dough with egg yolk mixture. With a paring knife, cut several small slits on top to vent. Set on a rimmed baking sheet and bake until crust is deep golden brown and juices are bubbling, about 50 minutes (tent loosely with foil if crust browns too quickly). Let pie cool completely on a wire rack, about 3 hours. Store, covered, up to overnight.
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Serving Size: 1 Serving (219g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 715 | ||
Calories from Fat: 152 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.8g | 22 % | |
Saturated Fat 7.6g | 38 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 43.9mg | 14 % | |
Sodium 108.8mg | 4 % | |
Potassium 93.2mg | 2 % | |
Total Carbohydrate 142.8g | 42 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 140.9g | ||
Protein 3g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 715
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