Instructions: 1. In a large bowl mix together peaches, blueberries and cherries; sprinkle with lemon juice.

2. Gently stir in brown sugar, 1/2 cup granulated sugar, flour, salt and cinnamon.

3. Line a 9" pie plate with half of the pastry; trim overhang to 1".

4. Turn fruit into pie. Roll out remaining pastry and cut into 3/4" wide strips.

5. Arrange strips over fruit in lattice fashion.

6. Fold strips under edge of pastry; make rim and flute edges.

7. Brush lattice crust with milk and sprinkle with sugar.

8. Bake at 450 degrees for 10 minutes; reduce heat to 350 degrees and bake 45 to 60 minutes longer, until pastry is brown and fruit tender. Serve warm or cold.

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