4 Peaches
1 Large Orange
1 1/2 tb Quick Cooking Tapioca or
3 tbsp Cornstarch
pn Nutmeg
1 Egg
2 c Mixed berries, such as
Strawberries, blueberries
Raspberries
1/2 c Granulated Sugar
Pastry of 9-inch double
Crust pie
1. Preheat oven to 425 F. Peel peaches, if you wish. Slice into
1/2-inch wedges. Then cut each wedge into 3 pieces. They should
measure about 3 cups. Place in a large bowl. If using large
strawberries, slice into 1/4 inch thick piecesf. Halve small
strawberries. Place in a measuring cup. Add other berries to make 2
cups. Add berries to peaches.
2. Finely grate 1 teaspoon orange peel. Place in a small bowl with
1/4 cup freshly squeezed orange juice. If using tapioca, for 20
minutes to softened. Then add sugar and nutmeg and mix well to break
up tapioca. Pour over fruit and toss until well distributed. If using
cornstarch, stir with orange peel, sugar and nutmeg. Then add to
fruit along with 1/4 cup orange juice. Toss well and set aside.
3. Meanwhile, roll out half the pastry and fit in a 9 inch pie
plate. Trim edges to 1 inch beyond rim of plate. Do not prick bottom.
To prepare lattice crust, roll remaining dough into a 10-inch circle,
approximately 1/8 inch thick. Cut into 1/2 inch wide strips. Turn
filling into prepared crust. Place half the strips over filling
about 1 inch apart. Repeat with remaining strips, placing them in
opposite direction to form a diamond pattern. Tirm strips so they
are even with edge of pie. Then bring over– hanging bottom crust up
and over lattice strips. Gently press together to seal edges then
flute.
4. Beat egg in a small bowl with 2 teaspoons water. Brush pastry
with egg mixture. Bake on bottom rack of preheated 425 F oven for 10
minutes. Then reduce heat to 350 F and continue baking for 40 to 45
minutes or until filling is bubbly and pastry is golden.
Per serving: 225 calories, 2.9 g protein, 10.5 g fat, 30.8 g.
carbohydrate 0.9 mg iron, 13 calcium.
Yields
10 Servings