| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pies | 1 | Servings | |
INGREDIENTS
| 3 | c | Peaches; Peeled And Sliced |
| 1 | c | Blueberries; Fresh |
| 1 | c | Sweet Cherries; Halved, Fresh |
| 1 | tb | Lemon Juice; Fresh |
| 1/4 | c | Firmly Packed Brown Sugar |
| 1/2 | c | Granulated Sugar |
| 3 | tb | Flour |
| 1/8 | ts | Salt |
| 1/4 | ts | Cinnamon |
| Pastry For A Two Pie Crust | ||
| Milk | ||
| Granulated Sugar |
INSTRUCTIONS
1. In a large bowl mix together peaches, blueberries and cherries; sprinkle with lemon juice. 2. Gently stir in brown sugar, 1/2 cup granulated sugar, flour, salt and cinnamon. 3. Line a 9" pie plate with half of the pastry; trim overhang to 1". 4. Turn fruit into pie. Roll out remaining pastry and cut into 3/4" wide strips. 5. Arrange strips over fruit in lattice fashion. 6. Fold strips under edge of pastry; make rim and flute edges. 7. Brush lattice crust with milk and sprinkle with sugar. 8. Bake at 450 degrees for 10 minutes; reduce heat to 350 degrees and bake 45 to 60 minutes longer, until pastry is brown and fruit tender. Serve warm or cold. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 231 by "Diane Geary" <diane@keyway.net> on Nov 9, 1997
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