| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruits, Pies | 8 | Servings | |
INGREDIENTS
| 4 | c | Sliced peaches |
| 1 | c | Fresh blueberries |
| 1 | c | Pitted sweet cherries |
| 1 | T | 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 | t | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 300
Calories From Fat: 55
Total Fat: 6.3g
Cholesterol: 15.3mg
Sodium: 41.9mg
Potassium: 242.9mg
Carbohydrates: 60.2g
Fiber: 2.6g
Sugar: 42.8g
Protein: 3.2g