STRAWBERRY BLUEBERRY PEACH CRUMBLE PIE

Steps:

• Instructions Preheat your oven to 450˚. Unroll the piecrust & roll out to a slightly larger diameter. Gently place the piecrust in a large pie dish or quiche dish, fitting the piecrust to the pan or dish. Immerse the peaches in hot or boiling water for 3-5 minutes, which will allow the skins to easily peel away from the fruit. Thinly slice the peaches & overlap the slices in the crust. Chop a few peach slices in the center of the crust. Sprinkle a tablespoon each Signature Secrets & sugar over the peaches. Sprinkle the blueberries over the peaches, removing any leaves, stems or yucky berries along the way. Sprinkle a second tablespoon of Signature Secrets & sugar over the blueberries. Hull the strawberries. Slice the larger berries in half, then layer the strawberries over the blueberries. Sprinkle the last tablespoon each Signature Secrets & sugar over the strawberries. Refrigerate the pie while you make the crumble topping. For the crumble topping, cut the butter into 12 slices, then cut each slice into 4 cubes. Place the cubes into a food processor, & add the remaining ingredients (a). Process until all ingredients have been incorporated (b). Crumble the crumble topping over the fruit (c). Bake the crumble pie for 15 min at 450˚, then reduce the temperature to 350˚ & bake for an additional 50-60 minutes. The crumble topping should be nicely browned & the fruit juices should be bubbling. Let the pie cool completely before serving. Serve with vanilla ice cream or whipped cream.