Nutmeg-Scented Blueberry Peach Pie

  • 2 pie crusts, thawed in your refrigerator (we like Vermont Mystic Pie Company, available in our freezer)
  • 6 ripe peaches
  • 1 pint blueberries
  • Zest and juice of one lemon
  • 1 half tsp freshly grated nutmeg
  • 1 quarter tsp salt
  • 1 half cup sugar
  • 1 quarter cup minute tapioca
  • 2T butter

Preheat oven to 400 degrees. Make sure your pie crusts are thawed, but leave them in the refrig. In a large bowl peel and thickly slice peaches. Add blueberries, sugar, lemon peel and juice, salt, nutmeg. In blender or processor, pulse tapioca until it reaches the consistency of sugar. Add to peaches. Mix well and let sit for about 20 minutes.
Remove crusts from refrigerator. Transfer filling to one of the crusts. Dot with butter. Brush edges with a little water and invert second crust onto filling. With a fork gently press edges together. make some small vent slits on the top and slide into the oven. Bake about 1 hour, until crust is golden brown and filling is bubbling. Cool completely and serve with Strafford Creamery Vanilla Ice Cream!

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