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Ingredientes
- 1 uncooked pie shell, top and bottom crusts
- 2 tbsp. lemon juice
- 3 c. sliced peaches, peeled
- 1 c. blueberries
- 1 c. sugar
- 2 tbsp. quick cooking tapioca
- 1/2 teaspoon salt
- 2 tbsp. butter
Direcciones
- Sprinkle lemon juice over mixed fruit. Mix sugar, tapioca, salt, and butter and toss lightly with fruit. Let stand 15 min. Turn into pastry shell, mounding in the center. Dot top with butter. Put second crust over fruit and brush top with 1 egg yolk, if you like. Bake at 425 degrees for 45-50 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 327 | |
| Calories from Fat 54 | 17% |
| Total Fat 6.15g | 8% |
| Saturated Fat 3.68g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 332mg | 14% |
| Potassium 250mg | 7% |
| Total Carbs 70.54g | 19% |
| Dietary Fiber 2.6g | 9% |
| Sugars 63.11g | 42% |
| Protein 1.37g | 2% |
