Peach and Blueberry Pie

pie gingham
preheat oven to 425f
2 Cups Frozen Wild Blueberries
5-6 Ripe Peaches
3 TBL Instant Tapioca
1/4 Cup Lt Brown Sugar
1/2 Cup Sugar
1 Tsp Salt
Zest of 1 Lemon
Juice of 1/2 Lemon
Crust for 2 crust Pie

Peel and slice peaches
Mix sugars, salt, and tapioca in a small bowl.
Add 1/2 of sugar mix to blueberries in one bowl
Add 1/2 of sugar mix to peaches in another bowl
Add Lemon juice and zest to blueberries, mix well, and put into prepared pie shell
Add peaches on top of blueberries in pie shell
Top with lattice or solid top crust with slits cut to release steam
Brush top crust with egg wash and sprinkle with sugar
Bake at 425f for 40-45 minutes, until fruit is bubbling and crust is golden brown

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