Prep 20 mins
Cook 55 mins
This is a great autumn pie. It has a trio of fruit that gives it bright color and a terrific taste. Yummy!
- 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
- 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.
Not my taste! I wondered about nutmeg in this recipe and I should have omitted it, but then again I think it would need SOMETHING - maybe cinnamon(?). To me, nutmeg didn't belong in this pie. The recipe however is simple and easy to make.
This pie has a great taste. A wonderful combination of sweet and tart. I made this recipe a few times but it works best if you thaw and drain both the peaches and blueberries then cook them on the stove with half the sugar, flour and cornstarch until it starts to thicken. Both of my husband's grandmothers (who are excellent cooks) love this pie! This is a pie my husband and I will make every Thanksgiving.
Thank you for this wonderful recipe! I always freeze some cranberries when there is an especially nice batch in the store, and they are great to have on hand for breads and other recipes like this one. I suppose you could soak some dried cranberries in hot water to reconstitute if you didn't have fresh available. This will be added to my permanent recipe collection.