For the crust:
1 1/2 cups of all purpose flour
1/2 cup of sugar
1 tsp of baking powder
1/4 teaspoon of salt
1 stick of cold, unsalted butter, cubed
1 tsp of vanilla
For the filling:
1/2 cup of sugar
1 1/2 tblsp of all purpose flour
1 tblsp of quick cooking tapioca
3 large white peaches, skinned and sliced
2 package of blueberries, about 3/4 cup
juice of 1/2 a lemon
Preheat oven to 375 degrees if using a light-colored pan; or 350 degrees if using a dark pan. You then start by making the crust by pulsing together flour, sugar, baking powder, and salt in a food processor until combined. Add butter next. The mixture may be lumpy. Then add the egg and vanilla. You will pulse until dough clumps and begins to form a ball. Get a little flour on your hands, remove the dough from the processor and press it into your pan (I used a 9 inch pie pan) until it covers the bottom and sides evenly. Then chill pan in the fridge, about 10 minutes.
Next you make the filling by mixing the sugar and tapioca. Then add the peaches, blueberries, and lemon juice, and gently toss to coat. Spoon filling into the chilled crust. Cover loosely with a sheet of foil. Be sure to place the pan on a cookie sheet in case fruit juices bubble out. Place this in oven, and bake, until filling is bubbling in center and crust is golden, about 1 3/4 hours (if baking in a light pan at 375 degrees) or 1 1/2 hours (if baking in a dark pan at 350 degrees). Transfer cake in pan to a cooling rack and cool, uncovered 20 minutes, then carefully remove from the pan.I burnt my crust a little, but the carnivore gobbled it up nonetheless. He didn't even notice that his dessert was loaded with antioxidants and vitamin C. Oh, and I loved it too. It was like a blueberry cake and a peach pie had a baby. Yum! So, I guess I'm not so blue about not having strawberries after all.