Blue Ribbon Fruit Pie Recipe
Servings: 4
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
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 4 servings | |
| Calories 347 | |
| Calories from Fat 54 | 16% |
| Total Fat 6.22g | 8% |
| Saturated Fat 3.69g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 332mg | 14% |
| Potassium 321mg | 9% |
| Total Carbs 75.62g | 20% |
| Dietary Fiber 3.2g | 11% |
| Sugars 67.17g | 45% |
| Protein 1.7g | 3% |
