Easy Weeknight Summer Fruit Pie

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   1.Preheat oven according to crust instructions

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   2.Thaw pie crusts

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   3.Slice fruits into large bowl and cover with 1/4 C milk and 1/2 sugar - stir until fruit is coated

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   4. Unroll first pie crust and drape into deep dish pie pan

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   5. Fill pie pan with fruit mixture. Dot top with pieces of the butter

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   6. Cover with second crust. Pinch sides closed - use fork to seal the edge. Make four slices in top to let steam escape.

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   7. Brush remaining milk on top of crust and sprinkle remaining sugar over the entire crust

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   8. Put pie on a foil lined baking sheet to alleviate messy juice overflow. Bake pie for approximately one hour - watch to make sure that the crust doesn't get too brown (cover with tin foil if necessary)

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   9. Let rest during dinner (approximately 45 minutes)

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    10. Serve with ice cream and accept kudos from grateful weeknight celebrants!

No nutritional information available.

No additional tips available.