2 tbsp. lemon juice
3 c. sliced pitted, peeled peaches (2 1/4 lb.)
1 c. blueberries
1 c. sugar
2 tbsp. quick cooking tapioca
1/2 tsp. salt
2 tbsp. butter (dot top of filling with butter)
1 egg yolk (brush top crust with egg yolk beaten with 1 tbsp. water)

Make pastry for 9 inch two-crust pie. Bake at 425 degrees for 45-50 minutes.