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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Maxine Griggs of Sedalia, Missouri won a state fair pie contest with this pretty lattice-topped entry. It features a trio of fruit that gives it bright color and terrific taste, she points out. Ingredients:
1-1/2 cups sugar |
1/4 cup king arthur unbleached all-purpose flour |
2 tablespoons cornstarch |
1/2 teaspoon salt |
1/2 teaspoon ground nutmeg |
1-3/4 cups sliced peeled fresh or frozen peaches, thawed and drained |
3/4 cup fresh or frozen blueberries |
3/4 cup fresh or frozen cranberries |
1 teaspoon vanilla extract |
pastry for double-crust pie (9 inches) |
1 tablespoon butter |
Directions:
1. In a large bowl, combine sugar, flour, cornstarch, salt and nutmeg. Add fruit and vanilla; toss to mix. Let stand for 15 minutes, stirring occasionally.
2. Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
3. Bake at 375° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
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