Instructions: In a large mixing bowl, combine the fruit, sugar, tapioca, flour or cornstarch and cinnamon. Pour the fruit mixture into a deep rectangular baking pan, pretty enough to bring to the table. The filling should fill no more than 2/3s of the pan. Let the filling stand in the casserole for at least 15 minutes before baking.

Moisten the top edges of the pan. And place the puff pastry over the pan, sealing the edges of the pastry to the sides of the pan with your fingertips.

Paint the top of the pastry with the egg wash and sprinkle generously with turbinado sugar.

Bake in the center of the preheated oven for 50 minutes to 1 hour or until the filling is bubbling and the puff pastry is puffy and golden brown.

All recipes here by Debbie Segura, www.Aish.com/family/cooking

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.