| 1 | Preheat oven to 425°F. |
| 2 | Peel peaches, if you wish. |
| 3 | Slice into ?inch wedges. |
| 4 | Then cut each wedge into 3 pieces. |
| 5 | They should measure about 3 cups. |
| 6 | Place in a large bowl. |
| 7 | If using large strawberries, slice into ?inch thick piecesf. |
| 8 | Halve small strawberries. |
| 9 | Place in a measuring cup. |
| 10 | Add other berries to make 2 cups. |
| 11 | Add berries to peaches. |
| 12 | Finely grate 1 teaspoon orange peel. |
| 13 | Place in a small bowl with ?cup freshly squeezed orange juice. |
| 14 | If using tapioca, for 20 minutes to softened. |
| 15 | Then add sugar and nutmeg and mix well to break up tapioca. |
| 16 | Pour over fruit and toss until well distributed. |
| 17 | If using cornstarch, stir with orange peel, sugar and nutmeg. |
| 18 | Then add to fruit along with ?cup orange juice. |
| 19 | Toss well and set aside. |
| 20 | Meanwhile, roll out half the pastry and fit in a 9 inch pie plate. |
| 21 | Trim edges to 1 inch beyond rim of plate. |
| 22 | Do not prick bottom. |
| 23 | To prepare lattice crust, roll remaining dough into a 10-inch circle, approximately 1/8 inch thick. |
| 24 | Cut into ?inch wide strips. |
| 25 | Turn filling into prepared crust. |
| 26 | Place half the strips over filling about 1 inch apart. |
| 27 | Repeat with remaining strips, placing them in opposite direction to form a diamond pattern. |
| 28 | Tirm strips so they are even with edge of pie. |
| 29 | Then bring over-- hanging bottom crust up and over lattice strips. |
| 30 | Gently press together to seal edges then flute. |
| 31 | Beat egg in a small bowl with 2 teaspoons water. |
| 32 | Brush pastry with egg mixture. |
| 33 | Bake on bottom rack of preheated 425°F oven for 10 minutes. |
| 34 | Then reduce heat to 350°F and continue baking for 40 to 45 minutes or until filling is bubbly and pastry is golden. |
| 35 | Per serving: 225 calories, 2.9 g protein, 10.5 g fat, 30.8 g. carbohydrate 0.9 mg iron, 13 calcium |
