3 c. sliced, pitted, peeled peaches
1 c. blueberries
1 c. black cherries, pitted & halved
1 c. sugar
2 tbsp. quick cooking tapioca
2 tbsp. lemon juice
1/2 tsp. salt
2 tbsp. butter
1 egg yolk

Sprinkle lemon juice over fruit in a large bowl. Mix sugar, tapioca and salt, toss lightly with fruit and let stand 15 minutes. Turn into pastry and dot with butter. Cover with pastry top. Beat egg yolk and 1 tablespoon water and brush top of pastry. Sprinkle alternately with sugar, cinnamon and sugar. Make air vents with fork or knife. Bake at 425 degrees for 45 to 50 minutes.

PASTRY FOR 2 CRUST PIE:

2 c. flour
1 tsp. salt
3/4 c. shortening
4 tbsp. cold water