1 uncooked pie shell, top and bottom crusts
2 tbsp. lemon juice
3 c. sliced peaches, peeled
1 c. blueberries
1 c. sugar
2 tbsp. quick cooking tapioca
1/2 tsp. salt
2 tbsp. butter

Sprinkle lemon juice over mixed fruit. Mix sugar, tapioca, salt, and butter and toss lightly with fruit. Let stand 15 minutes. Turn into pastry shell, mounding in the center. Dot top with butter. Put second crust over fruit and brush top with 1 egg yolk, if desired. Bake at 425 degrees for 45-50 minutes.