"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

PEACH BLUEBERRY PIE Recipe

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This recipe for PEACH BLUEBERRY PIE, by , is from La Famiglia Campano, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilyn Esposito
Added: Friday, July 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
PASTRY FOR 2 CRUST PIE

2 CUPS SIFTED FLOUR
1 TSP. SALT
1/2 CUP SHORTENING & 1/4 CUP BUTTER
1 TSP. SUGAR
COLD WATER

FILLING:

2 T. LEMON JUICE
1 CUP SUGAR
3 CUPS SLICED PEACHES (RIPE)
1 CUP BLUEBERRIES
1/2 TSP. SALT
2 T. BUTTER
2 T. TAPIOCO (INSTANT)

Directions:
Directions:
PREHEAT OVEN 425 DEGREES

SPRINKLE LEMON JUICE OVER FRUIT IN LARGE BOWL. MIX SUGAR, TAPIOCO AND SALT, TOSS LIGHTLY WITH FRUIT. LET STAND 15 MINUTES.

 

 

 

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