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Peach and Strawberry Pie
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4 peaches, peeled and sliced (about 2 cups)
1 tsp. orange peel
1/4 c. orange juice
1 1/2 tbsp. quick cooking tapioca
Pinch nutmeg
2 c. sliced strawberries
1/2 c. granulated sugar
Pastry for 9-inch double crust pie |
Preheat oven to 425 degrees. Place peaches and strawberries into a large bowl. Combine juice and peel in another bowl; add tapioca and set aside for 20 minutes. Then add sugar and nutmeg; mix well to break up tapioca. Pour over fruit and toss until well distributed. Pour fruit mixture into pastry lined pie plate. Add top crust; flute edges to seal and make slits on top to allow steam to escape. Sprinkle additional sugar on top if desired. Cover edges of pastry with aluminum foil to prevent over browning. Bake in preheated 425 degree oven for 10 minutes. Then reduce heat to 350 degrees and continue baking for 40 to 45 minutes or until filling is bubbly and pastry is golden. Makes 8 servings. |
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