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Categories:
sugar flour cornstarch salt ground nutmeg peaches fresh blueberries fresh cranberries vanilla pastry butter
Viewed: 27 - Published at: 4 years agoIngredients
- 1 1/2 cups sugar
- 1/4 cup flour
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 3/4 cups sliced peeled fresh peaches or 1 3/4 cups sliced peeled frozen peaches, thawed and drained
- 3/4 cup fresh blueberries or 3/4 cup frozen blueberries
- 3/4 cup fresh cranberries or 3/4 cup frozen cranberries
- 1 teaspoon vanilla extract
- pastry for double-crust pie (9inches)
- 1 tablespoon butter or 1 tablespoon margarine
Method
- In large bowl combine sugar, flour, cornstarch, salt and nutmeg.
- Add fruit and vanilla, toss to mix.
- Let stand for 15 minutes, stirring occasionally.
- Line pie plate with bottom pastry, add filling.
- Dot with butter, Roll out remaining pastry, make lattice crust, seal and flute edges.
- Bake at 375 for 50-55 minutes or until crust is golden brown and filling is bubbly.
- Cool on wire rack.
