| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Fruits, Pies |
8 |
Servings |
INGREDIENTS
| 4 |
c |
Sliced peaches |
| 1 |
c |
Fresh blueberries |
| 1 |
c |
Pitted sweet cherries |
| 1 |
tb |
Lemon juice |
| 3/4 |
c |
Granulated sugar, divided |
| 1/2 |
c |
Packed brown sugar, divided |
| 1 1/4 |
c |
Flour, divided |
| 1 |
pn |
Salt |
| 1/8 |
ts |
Ground cinnamon |
| 1 |
|
Unbaked pie shell, 9 1/2-10-inch |
| 1/4 |
c |
Butter, room temperature, 1/2 stick |
INSTRUCTIONS
Preheat oven to 450 degrees. Combine fruits in bowl, Sprinkle with lemon
juice. Add 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup flour,
salt, and cinnamon. Stir gently. Pour into prepared piecrust.
To make topping, combine remaining 1 cup flour, remaining 1/4 cup
granulated sugar and remaining 1/4 cup brown sugar. Add butter and cut in
with 2 knives or pastry blender until mixture is crumbly. Sprinkle mixture
over pie.
Bake in preheated oven 10 minutes. Reduce oven temperature to 350 degrees
and bake 45-50 minutes. Makes 8 servings.
Recipe by: Shady Lane Restaurant Posted to MC-Recipe Digest V1 #625 by
Aquasea221@aol.com on May 30, 1997
A Message from our Provider:
“Life – your only chance. Eternity – payback time”