This variation of a Southern deep-dish apple pie substitutes mixed fruits, adding cream to achieve a fuller consistency. Serves 8.

1 unbaked 10-inch pie crust
2/3 c. granulated sugar
2/3 c. brown sugar, firmly packed
1/4 c. cornstarch
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. lemon zest
1 1/2 c. pitted red cherries (canned or frozen)
1 1/2 c. peaches (canned or frozen)
1 1/2 c. apricots (canned or frozen)
1 1/2 c. pears (canned or frozen)
1 pt. whipping cream

Preheat oven to 400 degrees. Combine sugar, brown sugar, cornstarch, cinnamon, nutmeg and lemon zest. In a large bowl, mix together cherries, apricots, peaches and pears. Combine sugar mixture with fruit mixture. Whip cream until thick and fold into fruit/sugar mixture. Pour into 10-inch pie plate. Top with single crust pastry. Make slits in pastry so steam can escape. Bake 50 minutes. Serve warm with ice cream.