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Homemade Triple-Fruit Pie

This refreshing pie features juicy slices of peaches, apricots and nectarines, and a homemade golden-brown crust. "It's irresistible on a warm summer day," says Janet Loomis from Terry, Montana.
  • Total Time
    Prep: 25 min. Bake: 50 min. + cooling
  • Makes
    6-8 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 5 tablespoons cold water
  • 1-2/3 cups each sliced peeled peaches, nectarines and apricots
  • 1 tablespoon lemon juice
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon butter

Directions

  • In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate. Transfer pastry to plate; trim to 1/2 in. beyond edge.
  • In a large bowl, combine the peaches, nectarines, apricots and lemon juice. Combine the brown sugar, ginger and cinnamon; sprinkle over fruit and toss gently to coat. Pour into crust; dot with butter.
  • Roll out remaining pastry to fit top of pie; make decorative cutouts. Set cutouts aside. Place top crust over filling. Trim, seal and flute edges. Moisten cutouts with a small amount of water; place on top of pie.
  • Cover edges loosely with foil. Bake at 375° for 25 minutes. Uncover; bake 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts
1 piece: 390 calories, 20g fat (5g saturated fat), 4mg cholesterol, 316mg sodium, 49g carbohydrate (23g sugars, 3g fiber), 4g protein.

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    Jun 1, 2013

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    Jul 18, 2007

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