Blueberry-Peach Pie

2/3 cups sugar
1/4 cups tapioca
1/2 teaspoon cinnamon
5 large ripe peaches, peeled, pitted and sliced
2 cups blueberries
1 Tablespoon lemon juice
1/4 teaspoon lemon zest (or more)

cookie crust:
1 1/2 cup sifted flour (or just fluff it up)
3 Tablespoons sugar
1/4 teaspoon lemon zest (or more)
1/4 cup cold butter, in chunks
2 egg yolks
2-3 Tablespoons water, if necessary

2 Tablespoon butter
1 cup almond macaroon cookie crumbs

Preheat oven to 300F.

Combine sugar, tapioca, and cinnamon. Mix into peaches, blueberries, lemon juice, and lemon zest. Let stand, stirring occasionally, while you make
the crust.

Cookie Crust: Combine flour, sugar, lemon zest, and butter. Rub with fingers, or cut in with pastry blender until butter is mixed in. Add egg yolks
and work well until a smooth, not crumbly, ball. Add a bit of water if absolutely necessary.

Press the crust evenly over the sides and bottom of a 9-inch pie pan; flute edge. Bake 15 minutes at 300F; set aside.

Raise oven temperature to 350F.

Put the filling into the crust and sprinkle with pieces of butter and then with macaroon crumbs. Bake 35 minutes or until browned.

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