peach and blueberry pie

1 9-inch unbaked pastry for two-crust pie
2 tablespoons lemon juice
3 cups sliced, pitted and peeled peaches
1 cup blueberries
1 cup sugar
2 tablespoons quick-cooking tapioca
1/2 teaspoon salt
2 tablespoons butter
1 egg yolk

Put half of the rolled pastry into 9″ pie plate. Set aside. In a large bowl, sprinkle lemon juice over fruit. In medium bowl, mix sugar, tapioca and salt. Toss lightly with fruit in large bowl. Let stand 15 minutes. Turn into prepared pastry mounding in center. Preheat oven to 425. Dot top carefully with butter. Carefully place pastry on top of filling, making sure to cut vents in top. Cut to fit, turn edges under and flute. Brush top of pie with egg yolk beaten with 1 tablespoon water. Bake 45-50 minutes or until fruit is tender and crust is golden brown. Cool on rack; serve warm. Makes 8 servings. From Mary Albert.

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