Serves 6

INGREDIENTS

1 batch of your favorite pie crust for a 2 crust pie

3 cups peeled and sliced peaches
1 cup fresh blackberries (raspberries or blueberries may be used)
2 Tablespoons cornstarch
3 Tablespoons quick cooking tapioca
1 cup sugar
1/2 teaspoon of cinnamon
1 Tablespoon lemon juice

INSTRUCTIONS

Preheat the oven to 375 degrees

Roll out one crust on a floured board. Place in a buttered pie pan and chill.

Combine 1 cup of peaches, cornstarch, tapioca, sugar, cinnamon and lemon juice in a medium saucepan over high heat. Bring to a boil and cook, while stirring until thick and shiny, about 3 minutes. Cool for 10 minutes, then stir in the rest of the peaches and berries and spoon into the chilled pie shell. Top with the second crust cut into strips and formed into lattice. Bake in the middle of the oven for 50 minutes until the fruit bubbles and the crust is brown. Place a sheet pan on the shelf below the pie to catch any dripping juice. Cool before cutting.

Chef Elizabeth Terry
From: Savannah Seasons, Food and Stories from Elizabeth on 37^th
Doubleday Publishing, June 1996 Local Bookstores