Ingredients
1-1/2 cups sugar1/4 cup all-purpose flour2 tablespoons cornstarch1/2 teaspoon salt1/2 teaspoon ground nutmeg1-3/4 cups sliced peeled fresh or frozen peaches, thawed and drained3/4 cup fresh or frozen blueberries3/4 cup fresh or frozen cranberries1 teaspoon vanilla extractPastry for double-crust pie (9 inches)1 tablespoon butter
Preparation
In a large bowl, combine sugar, flour, cornstarch, salt and nutmeg. Add fruit and vanilla; toss to mix. Let stand for 15 minutes, stirring occasionally.
Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges.
Bake at 375° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
