Summer Fruits Pie

A beautiful combination of summer fruits

Lattice top crust allows plenty of steam to escape

leaving a perfectly cooked filling that is not soupy.

In this pie I used a combination of nectarine, plum and blackberries.

There are many wonderful combinations of summer stone fruits and berries

that could be used, ending with the same lovely results.

It really just depends what is in season and what you can find that is really fresh

at the farmers market.

As Always, 

ENJOY!

6 cups fruit( summer stone fruit and berries)

1 granny smith apple,peeled,cored and grated

2 Tbsp. instant tapioca

1/2 cup sugar

juice of 1/2 lemon

pie dough for double crust pie

   Cut stone fruit into slices add to bowl with the berries.  Add sugar and instant tapioca and lemon juice. Stir to coat fruit with sugar and tapioca granules.  Let sit for 30.  Add grated apple, stir.

   Preheat oven to 400 degrees.

   Roll out bottom crust and line 9" pie pan.  Roll out dough for top crust.  Cut into 1" strips.  Fill bottom crust with fruit.  Lay lattice strips on top.  Sprinkle with sugar.  Put pie pan on cookie sheet to catch in fruit juices.   Bake for 30 min.  Lower oven temperature to 350 degrees and continue baking for 30, until crust is golden brown and fruit is bubbling.