4 cups sliced peaches
1 cup fresh blueberries
1 cup pitted sweet cherries
1 tablespoon lemon juice
3/4 cup granulated sugar — divided
1/2 cup packed brown sugar — divided
1 1/4 cups flour — divided
pinch salt 1/8 teaspoon ground cinnamon
1 unbaked pie shell — 9 1/2-10-inch
1/4 cup butter, room temperature — 1/2 stick
Preheat oven to 450 degrees. Combine fruits in bowl, Sprinkle with lemon juice. Add 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/4 cup flour, salt, and cinnamon. Stir gently. Pour into prepared piecrust.
To make topping, combine remaining 1 cup flour, remaining 1/4 cup granulated sugar and remaining 1/4 cup brown sugar. Add butter and cut in with 2 knives or pastry blender until mixture is crumbly. Sprinkle mixture over pie.
Bake in preheated oven 10 minutes. Reduce oven temperature to 350 degrees and bake 45-50 minutes. Makes 8 servings.