15 oz. pkg. Pillsbury All Ready Pie Crusts
1 tsp. flour

FILLING:

5 to 5 1/2 c. sliced, peeled fresh peaches
1 c. fresh blueberries
1 tbsp. lemon juice
1 c. sugar
3 tbsp. quick-cooking tapioca
1/4 tsp. salt
2 tbsp. butter
Whipped cream, if desired

Prepare pie crust according to package directions for two-crust pie. Heat oven to 425 degrees F.

In large bowl, combine peaches, blueberries and lemon juice. Add sugar, tapioca and salt; toss gently. Spoon fruit mixture into pie crust lined pan. Dot with butter. Top with second crust and flute; cut slits in several places. Bake at 425 degrees F. for 40 to 50 minutes or until golden brown. Serve warm or cool garnished with whipped cream, additional peach slices and blueberries. 8 servings.

TIPS: Frozen peaches and blueberries, thawed and drained, can be substituted for fresh. Cover edge of pie crust with strip of foil during last 10 to 15 minutes of baking to prevent excessive browning.