INGREDIENTS

  • 3 1/2 cups fresh mulberries
  • 2 fresh peaches , peeled and not too soft
  • 1 cup sugar
  • 1/2 tablespoon cinnamon
  • 2 tablespoons flour
  • 2 tablespoons lemon juice
  • 1/8 teaspoon salt
  • 1pillsbury pastry double crust pie crust (for top and bottom)
  • 1 tablespoon butter

DIRECTIONS

  1. Combine berries, peaches, sugar, cinnamon flour, lemon juice and salt in a large bowl.
  2. Line pie pan with pastry, add filling, dot with butter and cover with top crust.
  3. Bake in a very hot oven(450 F.) for 10 minutes; reduce heat to moderate(350 F.) and bake 25 to 30 minutes or until berries are tender. (9 inch pie pan).