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Ingredients

1 (15 ounce) package pastry for a double crust 9-inch pie 3 cups peeled, sliced peaches 1 cup Bing cherries, pitted and halved 1 cup blueberries 1 tablespoon lemon juice ½ cup white sugar ¼ cup brown sugar 3 tablespoons all-purpose flour ¼ teaspoon ground cinnamon ⅛ teaspoon salt 1 tablespoon milk, or as needed 1 teaspoon white sugar, or as needed

Nutrition Info

370.5 calories carbohydrate: 53.1 g cholesterol: 0.2 mg fat: 16.5 g fiber: 2.8 g protein: 3.7 g saturatedFat: 4.1 g servingSize: - sodium: 294.3 mg sugar: 27.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 450 degrees F (230 degrees C). Press one pie crust pastry into a 9-inch pie plate. Cut the remaining pie crust pastry into 3/4-inch strips to be used for the lattice top.
Mix peaches, cherries, blueberries, and lemon juice together in a large bowl. Add 1/2 cup white sugar, brown sugar, flour, cinnamon, and salt, stir to coat. Pour fruit mixture into the prepared pie crust. Weave a lattice top over the fruit filling using the pie crust strips. Brush top crust with milk, sprinkle with about 1 teaspoon white sugar.
Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), bake until fruit filling is bubbling and lattice top is lightly browned, 45 to 50 minutes.

1 9-inch pie

This recipe was given to me by a friend who is the best pie maker I know. When Bing cherries aren't in season I use raspberries.