4 to 5 cups of summer fruit (peaches, cherries, raspberries, bluberries)
1 &1/4 cups sugar
1/4 cup tapioca
1 teaspoon grated orange rind or zest of orange
1 tablespoon butter
Instructions
Mix fruit and sugar mixture. Place in pie shell. Dot with butter. Place top pastry over berries. Flute the edges and decorate. Brush with egg yolk and water mixture. Bake at 400 degrees 40 to 50 minutes or until crust is golden brown.
Originally Submitted
9/4/2013
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