Ingredients

• 1 , 14.1 ounce
• 3 cups peeled , sliced peaches
• 1 cup Bing cherries , pitted and halved
• 1 cup blueberries
• 1 tablespoon lemon juice
• 0.5 cups white sugar
• 0.25 cups brown sugar
• 3 tablespoons all-purpose flour
• 0.25 teaspoons ground cinnamon
• 0.13 teaspoons salt
• 1 tablespoon milk , or as needed
• 1 teaspoon white sugar , or as needed

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Press 1 pie crust pastry into a 9-inch pie plate. Cut remaining pie crust pastry into 3/4-inch strips for the lattice top and set aside.
2. 2 Mix together peaches, cherries, blueberries, and lemon juice 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.
3. 3 Use pie crust strips to weave a lattice top over fruit filling. Brush top with milk; sprinkle with 1 teaspoon white sugar.
4. 4 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); continue baking until fruit filling is bubbling and lattice top is lightly browned, 45 to 50 minutes.

Nutrition per serving