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Blue Ribbon Fruit Pie Recipe

by CookEatShare Cookbook

Ingredients

3 c. sliced, pitted, peeled peaches 1 c. blueberries 1 c. black cherries, pitted & halved 1 c. sugar 2 tbsp. quick cooking tapioca

2 tbsp. lemon juice 1/2 teaspoon salt 2 tbsp. butter 1 egg yolk

Directions

1. Sprinkle lemon juice over fruit in a large bowl. Mix sugar, tapioca and salt, toss lightly with fruit and let stand 15 min. Turn into pastry and dot with butter. Cover with pastry top. Beat egg yolk and 1 Tbsp. water and brush top of pastry. Sprinkle alternately with sugar, cinnamon and sugar. Make air vents with fork or possibly knife. Bake at 425 degrees for 45 to 50 min.

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