Ingredients for Filling:

• 3 apples, peeled, quartered, and sliced
• 3 peaches, peeled, pitted and sliced
• 1/3 cup sugar
• 1 Tablespoon lime or lemon juice
• 2 teaspoons flour

Ingredients for Pastry Topping:

• 2 1/4 cups flour
• 2 Tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 Tablespoons butter, cut into pieces
• 3/4 cup to 1 cup milk

Directions:

Preheat oven to 375 degrees.  Lightly grease a standard sized pie baking dish.  Prepare filling: Combine and sliced apples, peaches, sugar, lime or lemon juice, and four in a large bowl.  Transfer to baking dish.  Prepare topping: Stir together flour, sugar, baking powder, and salt in a medium-sized bowl.  Cut in the butter with a pastry cutter until the mixture resembles course crumbs.  Stir in 3/4 cup of milk until the mixture forms a ball of dough, adding more milk only if necessary.  Gently knead the dough 3 or 4 times, until ingredients are thoroughly combined.  Roll the dough out on a lightly floured surface until it is large enough around to cover the fruit and reach to the edges of the baking dish. Transfer the dough to the baking dish. Gently stretch the dough so it reaches the edges of the baking dish and covers the fruit.  Don’t worry if it doesn’t look perfect–this is a hearty, rustic dessert.  If the dough tears, just patch it with extra dough from an edge that has too much dough.  Lightly sprinkle the top with sugar.  With a knife, carefully cut three steam vents in the center of the dough.  Bake in a 375 degree oven for 35-42 minutes, or until the filling is bubbly and the crust is golden brown.  **Note–it is a really good idea to put a cookie sheet under the baking dish while baking, so if the filling bubbles over, you only need to clean your cookie sheet and not your oven!  Serve warm or at room temperature, with our without vanilla ice cream.  Enjoy!