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1
Preheat oven to 425 degrees F.
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2
Peel peaches, if you wish.
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3
Slice into 1/2-inch wedges.
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4
Then cut each wedge into 3 pieces.
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5
They should measure about 3 cups.
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6
Place in a large bowl.
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7
If using large strawberries, slice into 1/4 inch thick pieces.
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8
Halve small strawberries.
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Place in a measuring cup.
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10
Add other berries to make 2 cups.
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11
Add berries to peaches.
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12
Finely grate 1 teaspoon orange peel.
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13
Place in a small bowl with 1/4 cup freshly squeezed orange juice.
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14
If using tapioca, for 20 minutes to soften.
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15
Then add sugar and nutmeg and mix well to break up tapioca.
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16
Pour over fruit and toss until well distributed.
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17
If using cornstarch, stir with orange peel, sugar and nutmeg.
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18
Then add to fruit along with 1/4 cup orange juice.
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19
Toss well and set aside.
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20
Meanwhile, roll out half the pastry and fit in a 9 inch pie plate.
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21
Trim edges to 1 inch beyond rim of plate.
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22
Do not prick bottom.
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23
To prepare lattice crust, roll remaining dough into a 10-inch circle, approximately 18 inch thick.
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24
Cut into 1/2 inch wide strips.
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25
Turn filling into prepared crust.
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26
Place half the strips over filling about 1 inch apart.
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27
Repeat with remaining strips, placing them in opposite direction to form a diamond pattern.
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28
Tirm strips so they are even with edge of pie.
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29
Then bring over-hanging bottom crust up and over lattice strips.
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30
Gently press together to seal edges then flute.
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31
Beat egg in a small bowl with 2 teaspoons water.
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32
Brush pastry with egg mixture.
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33
Bake on bottom rack of preheated 425 degrees F oven for 10 minutes.
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34
Then reduce heat to 350F (180C) F and continue baking for 40 to 45 minutes or until filling is bubbly and pastry is golden.
