Fruit Cup Pie Recipe
Summary
Ingredients
| Pastry for Double-Crust Pie | ||
| Sugar | 3/4 Cup (16 tbs) | |
| Quick-cooking tapioca | 1/4 Cup (16 tbs) | |
| Ground cinnamon | 1/4 Teaspoon | |
| Ground nutmeg | 1/4 Teaspoon | |
| Peaches | 2 Cup (16 tbs), diced | |
| Pears | 2 Cup (16 tbs), diced | |
| Seedless green grapes | 1 Cup (16 tbs) | |
| Maraschino cherries | 2 Tablespoon, chopped | |
| Lemon juice | 1 Tablespoon | |
Directions
Prepare and roll out pastry.
Line a 9-inch pie plate with half of the pastry; trim pastry to edge of pie plate.
In mixing bowl combine sugar, tapioca, cinnamon, nutmeg, and dash salt.
Add peaches, pears, grapes, maraschino cherries, and lemon juice; toss.
Let stand 5 minutes.
Turn fruit mixture into the pastry-lined pie plate.
Cut slits in top crust for escape of steam; place atop filling.
Seal and flute edge.
If desired, brush with milk; sprinkle with sugar.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes longer or till golden.
Cool pie on rack before serving.
Line a 9-inch pie plate with half of the pastry; trim pastry to edge of pie plate.
In mixing bowl combine sugar, tapioca, cinnamon, nutmeg, and dash salt.
Add peaches, pears, grapes, maraschino cherries, and lemon juice; toss.
Let stand 5 minutes.
Turn fruit mixture into the pastry-lined pie plate.
Cut slits in top crust for escape of steam; place atop filling.
Seal and flute edge.
If desired, brush with milk; sprinkle with sugar.
To prevent overbrowning, cover edge of pie with foil.
Bake in 375° oven for 25 minutes.
Remove foil; bake for 20 to 25 minutes longer or till golden.
Cool pie on rack before serving.
Chef
