While fresh, juicy peaches are still available at the market, I like to bake this pie.  Home-canned peaches are also good, but commercially-canned peaches don’t work as well.


4 cups fresh peach slices (peeled)

2 Tblsp. butter

1 cup fresh blueberries

2 Tblsp. fresh lemon juice

1 cup sugar

2 Tblsp.  quick tapioca

pinch salt

1 Tblsp.  butter

Pastry for two-crust 9” pie

1 Tblsp. milk

Preheat oven to 375 degrees F.

Saute peaches in butter, add blueberries, lemon juice, sugar, tapioca and salt.  Let stand while making crust.  Place crust in 9″ pie plate.  Fill crust with fruit mixture, dot with butter, put on top crust and flute edges.  Brush top crust with milk and cut vents in top crust.  Bake  @ 375 degrees F for approximately 45 minutes.

Yield:  One 9″ pie 

This pie won a first place Blue Ribbon and Best of Show award at the Hamilton County Fair (Cincinnati, Ohio) in 1988.  Also won second place ribbons at the Miamitown (Ohio) Rivertown Jubilee and at the Harvest Home Fair (Cheviot, Ohio) in 1988/89.