High “5” Fruit Pie Monday, September 21, 2009


Lou Ann Greene of Friendsville

1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1 cup fresh peaches, sliced thin
1 cup dried cranberries
1 cup fresh strawberries, sliced
1/2 pint fresh blueberries
1 cup dried cherries
1/2 cup plain all-purpose flour
1/2 cup sugar
1/3 cup brown sugar
1/4 cup butter, cubed
Ground Cinnamon


In a 9-inch pie pan place one pie crust in bottom of pan. Coat each fruit with a dusting of the flour. Start layering fruit into pie shell one fruit at a time in the order listed in recipe. Top fruit with mixture of the sugar and brown sugar. Place cubed butter on top. Divide evenly on top. Place top crust over fruit mixture. Cut vents to release steam. Arrange any excess left over dough into shapes and place on top of crust. Brush top with milk. Cover edges with foil. Place pie onto cookie sheet and bake at 375 degrees for 50 minutes. Remove foil, brush with milk again (helpful tip) and sprinkle crust with cinnamon and sugar. Bake for 20 minutes more till golden brown. Cool on wire rack. Makes 8 servings.

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