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1
Preheat the oven to 375F.
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2
To prepare the pie shell, divide the ball of dough in half, setting one half to the side.
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3
On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle.
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4
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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5
Set the pie shell to the side while you make the filling.
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6
To prepare the filling, in a small bowl, mix together the sugar, cornstarch, tapioca, cinnamon, and salt.
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7
Place the peaches and blueberries in a large bowl and sprinkle them with the sugar mixture, making sure the fruit is thoroughly coated.
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8
Place the filling in the pie shell, distributing it evenly.
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9
Dot the filling with the butter.
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10
To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle.
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11
Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie.
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12
Unfold the circle so that the entire pie is covered.
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13
Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times.
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14
Brush the top of the pie and crimped edges with heavy cream for a perfect, golden brown finish.
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15
To bake, place the pie plate on a baking sheet and bake for 50 to 55 minutes, or until the crust is browned and the juices bubble over.
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16
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
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17
Peach-Blueberry Pie is best served either at room temperature or warmed at 350F for about 10 minutes.
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18
It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
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19
Bakers frequently use tapioca as a thickening agent.
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20
When purchasing tapioca, be sure to select a quick-cooking (also labeled instant) variety, rather than regular tapioca.
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21
Quick-cooking tapioca tolerates the baking process better than the regular variety, and provides the perfect pie filling consistency.
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22
Quick-cooking tapioca can be found in the baking aisle of your local grocery store, near the puddings.
