|Sugar||1 Cup (16 tbs)|
|Whole wheat flour||4 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Fruit||4 Cup (64 tbs), peeled, sliced|
|9 inch double crust pie pastry||1|
|Lemon juice||1 Tablespoon|
|Evaporated milk||2 Tablespoon|
Combine the sugar, flour, and lemon peel in a 1 quart mixing bowl.
Add fruit, and stir until coated.
Turn into unbaked pie pastry.
Dribble with lemon juice, and dot with butter.
Cover with top crust, and brush dough with evaporated milk to ensure a golden crust.
Bake in a 400° F.
Oven for 20 minutes, and then reduce heat to 350°F for an additional 25 to 30 minutes, depending on fruit.
Crust should be golden brown and filling bubbly.