Ingredients
3 tablespoons cornstarch
6 ripe peaches, peeled and thickly sliced
1/2 pint raspberries
3/4 pint blueberries
Pastry:
9 inch pie pan
1 1/3 cups flour
3/4 teaspoon salt
1/2 cup shortening
3 tablespoons ice water
Filling:
1/2 cup GOLDEN BLOSSOM HONEY
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 450°. In a small bowl, whisk together honey and cornstarch. Toss with peaches. Add remaining fruit. Toss gently to combine. Pour fruit mixture into pie shell. Fold overlapping dough up over fruit, leaving a 3″ to 4″ opening in center of pie. Bake at 450° for 20 minutes. Reduce heat to 375° and continue baking about 30 minutes.
