Ellen and Jim Shelton used to work with us at Acadia National Park in Maine. They now live seasonally between North Carolina and Florida. Ellen sent me this recipe.

Peach Blueberry Pie

Crusts for a nine-inch two-crust pie

Preheat oven to 450°

3 lbs fresh peaches, peeled and cut into 1/2 inch chunks
3/4 c blueberries, fresh or frozen
3/4 c sugar
3 T quick-cooking tapioca
2 T lemon juice
1 T fine lemon zest

1 egg beaten with 1 T milk for egg wash
1 T sugar to sprinkle on crust over wash

1. Toss peaches, blueberries, sugar, tapioca, lemon juice, ad lemon zest together in a large bowl. Set aside for fifteen minutes.
2. Line pie tin with crust pastry.
3. Drain filling mixture, and dump into pie tin.
4. Cover filling with top crust. Crimp edges and cut slits in the top.
5. Brush with egg wash.

Bake ten minutes at 450°.

Reduce heat to 425° and bake for 25 minutes. Cover edges of crust with aluminum foil if it begins to get too brown.

Brush pie top again with egg wash, and sprinkle with sugar. Bake until crust is browned, about another five minutes