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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 1 |
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This recipe was given to me by a friend who is the best pie maker I know. When Bing cherries aren't in season I use raspberries. Ingredients:
1 (15 ounce) package pastry for a double crust 9-inch pie |
3 cups peeled, sliced peaches |
1 cup bing cherries, pitted and halved |
1 cup blueberries |
1 tablespoon lemon juice |
1/2 cup white sugar |
1/4 cup brown sugar |
3 tablespoons all-purpose flour |
1/4 teaspoon ground cinnamon |
1/8 teaspoon salt |
1 tablespoon milk, or as needed |
1 teaspoon white sugar, or as needed |
Directions:
1. Preheat oven to 450 degrees F (230 degrees C). Press one pie crust pastry into a 9-inch pie plate. Cut the remaining pie crust pastry into 3/4-inch strips to be used for the lattice top.
2. Mix peaches, cherries, blueberries, and lemon juice together in a large bowl. Add 1/2 cup white sugar, brown sugar, flour, cinnamon, and salt; stir to coat. Pour fruit mixture into the prepared pie crust. Weave a lattice top over the fruit filling using the pie crust strips. Brush top crust with milk; sprinkle with about 1 teaspoon white sugar.
3. Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until fruit filling is bubbling and lattice top is lightly browned, 45 to 50 minutes.
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