Peach-Apple Pie

Peach-Apple Pie
  • 3 cups peeled, sliced, fresh peaches
  • 2 cups sliced apples
  • ¾ c sugar
  • 2 T quick-cooking tapioca
  • 1 T lemon juice
  • ⅛ t ground cinnamon
  • pinch of salt
  • 1 T unsalted butter, cut into bits
  • pastry for a two-crust 9-inch pie
  • 1 t sugar
  1. Preheat oven to 400 degrees.
  2. In large mixing bowl, stir together peaches, apples, sugar, tapioca, lemon juice, cinnamon, and salt. Let stand while making pastry.
  3. Line 9-inch pie plate with half of the pastry. Spoon in the filling. Cover with remaining pastry and crimp edges of pastry together. Prick a few holes in top crust.
  4. Brush top of pastry with a bit of cold water and then sprinkle with the 1 t sugar.
  5. Place pie on lowest rack of oven and bake 40-50 minutes or until nicely browned and juicy.
  6. Allow to cool at least 20 minutes before serving.