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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The original recipe gave ingredients and directions for a homemade crust. I also like a little more spice than the recipe used, so I have increased it in my recipe. Ingredients:
pastry for double crust pie (i use refrigerated in the red box) |
1 2/3 cups peach slices |
1 2/3 cups nectarine slices |
1 2/3 cups apricot slices |
1 tbsp lemon juice |
1/2 cup brown sugar, packed |
1/2 tsp ground ginger |
2 tsp ground cinnamon |
1 tbsp butter, cut in small pieces |
Directions:
1. Preheat oven to 375.
2. Peel, slice and measure the fruit, and toss it with the lemon juice in a large bowl.
3. Put one crust in a 9 inch pie plate.
4. Combine the brown sugar and spices in a small bowl, then sprinkle over the fruit and mix gently to coat the fruit with the mixture.
5. Gently scrape the fruit mixture into the crust, including any juices.
6. Dot with the small pieces of butter.
7. Place top crust over the filling.
8. Seal and flute the edges, trimming if needed.
9. Cut a few short slits in the top crust to allow steam to escape.
10. Cover the edges of the crust with foil strips.
11. Bake at 375 for 25 minutes.
12. Remove foil strips and bake for 25-30 minutes longer.
13. The crust should be golden brown and the filling should be bubbly.
14. Optional: Original recipe suggested making decorative cutouts in top crust before placing on top of pie. Moisten bottoms of cutouts and place on top of pie. If you do this, you will not need to cut the slits in the top crust. I am just not that artistic, or very good with pie crust and I just do it the easiest way that involves the least handling and I just MIGHT get it on without completely tearing it up!
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