Prize Winning Blueberry Peach Pie


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.

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Lillian Applegate Westfelt was a mother of 4, grandmother of 6, and great-grandmother of 3. She was an 86-year-old widow living in a nice little bungalow with her oldest daughter and a beagle-dachsund named Addie. She passed away in November, 2018.

6 thoughts on “Prize Winning Blueberry Peach Pie”

  1. Hi Lillion,

    I would like to try your prize-winning pie recipe but I was wondering how long you saute the peaches for?

    It looks like a wonderful recipe…thanks for sharing.


  2. Hi, pie in oven but realize that lemon juice was not put in. Looking over recipe, doesn’t say when to put in and I totally missed it. I assume that it should have been put in with blueberries, etc. Will let you know how it taste! Mary

    1. I’m so sorry for the omission. I read recipes over and over, but occasionally something slips by me.

      I’m sure if your peaches are nice and tart, you won’t miss the lemon juice.

      Thank you for letting me know. I’ve edited the recipe to correct this. I hope you enjoy your pie. Lillian

  3. The pie was awesome, even without the lemon. Had no Tapioca so I used 2 tbs of corn starch. Love, love this recipe!
    Thanks so much for sharing…Mary

    1. Thank you so much for letting me know it turned out (in case I don’t have lemon juice sometime). Cornstarch is a good substitute for tapioca, too. So glad you liked the pie. Lillian

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