June 17, 2010

Peach-strawberry-raspberry pie

The other day I wanted to make a pie and just decided to use the combination of fruits I had on hand. The pie turned out really good -- not too sweet and a touch of sour/tartness. My experience with pies is quite limited; however, the more I make them, the more I like to do so. I had some frozen peaches as well as some frozen berries and fresh strawberries.

Peach-strawberry-raspberry pie
2 pie crust recipes
2-1/2 cups peach slices, fresh or frozen (thawed and well-drained)
1 cup halved/quartered (depending on size) strawberries, fresh or frozen, (thawed and well-drained)
1/2 cup raspberries, fresh or frozen (thawed and well-drained)
juice of half a lemon
pinch of salt
1/4 teaspoon cinnamon
dash of fresh grated nutmeg
3 tablespoons quick-cooking tapioca
1/2 cup sugar
1 tablespoon butter, cut into small cubes

Mix all the filling ingredients except for the butter in a medium bowl. Let sit for about 15 minutes/while you make the crust. Fit one of the pie crusts into a 9-inch pie pan. Add the filling. Top with the small butter cubes. Then top with the second pie crust. I used cookie cutters to make flower and leaf shapes for the top crust. Or you can use the whole crust or make it into lattice strips - whatever you want to do.

Pre-heat the oven to 425 degrees. Bake for about 25 minutes then turn the heat down to 350 degrees and bake for another 15-20 minutes, or until the top turns golden and the filling bubbles a little. Let cool until the filling sets. Serve warm or room temperature.

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