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    Peach-Strawberry (or Blueberry#) Pie


    Source of Recipe


    BBR

    Recipe Introduction


    Farm Journals Pie Recipes

    List of Ingredients




    Pastry for 2-crust pie
    1 1/2 c. frozen sliced peaches
    1 1/2 c. frozen strawberries *(blueberry variation follows!)
    1/2 c. peach juice
    1/2 c. strawberry juice
    3 Tb. sugar
    2 1/2 Tb. quick-cooking tapioca
    1 1/2 Tb. cornstarch
    1 tsp. lemon juice

    Recipe



    Thaw fruit unti lmost of free ice has disappeared. Drain off the juices and measure, then stir into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.

    Add fruit and lemon juice to cooled, thickened juice. Pour filling into pastry-lined 9" pie pan. Cut vents and adjust top crust; flute edges.

    Bake in hot oven(425ºF.) 30 - 35 minutes, or until nicely browned. For a brown undercrust, bake on lowest oven shelf.

    Note: Proportions of sugar, tapioca and cornstarch are based on 5 parts peaches frozen with 1 part sugar; 4 parts strawberries frozen with 1 part sugar.

    #Peach-Blueberry Variation:
    Substitute blueberries for strawberries. If blueberries were frozen unsweetened, use 1/3 c. sugar; add water to the combined fruit juices to make 1 c. liquid

 

 

 

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