2 tbsp. lemon juice
3 c. sliced peaches
1 c. blueberries
1 c. sugar
2 tbsp. quick cooking tapioca
1/2 tsp. salt
2 tbsp. butter

Pour lemon juice over peaches and stir. Add blueberries, sugar, tapioca and salt; stir gently. Pour into uncooked pie crust. Dot with butter. Add top lattice crust and bake at 425 degrees for 45-50 minutes.