Fruit Cup Pie
|Double crust pie pastry||1|
|Sugar||3⁄4 Cup (12 tbs)|
|Quick cooking tapioca||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Diced peaches||2 Cup (32 tbs)|
|Diced pears||2 Cup (32 tbs)|
|Seedless green grapes||1 Cup (16 tbs)|
|Chopped maraschino cherries||2 Tablespoon|
|Lemon juice||1 Tablespoon|
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.