| 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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