“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.” - by Patty S
Ingredients
Adjust Servings
Original recipe yields 1 9-inch pie
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 370 cal
- 19%
- Fat
- 16.5 g
- 25%
- Carbs
- 53.1 g
- 17%
Based on a 2,000 calorie diet
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