Enjoy this recipe from 101 Homestyle Favorites .
Submitted by: Wanda Niles from Costa Mesa, CA
4 c. peaches, peeled, pitted and sliced
1-1/2 c. blackberries
1 c. blueberries
3/4 c. plus 2 t. sugar, divided
1/4 c. all-purpose flour
2 T. butter, diced
2 9-inch pie crusts
Combine fruit in a large bowl; mix gently. Blend 3/4 cup sugar and flour in a small bowl; toss lightly
with fruit mixture. Pour fruit mixture into six to eight, 3" individual ramekins; dot with butter. Gently
roll out dough on a floured surface and cut 6 to 8 circles one inch larger than ramekins. Place crusts
atop ramekins. Trim and crimp edges; cut vents in crust. Sprinkle with cinnamon-sugar. Cover edges of
crust with strips of aluminum foil to prevent overbrowning. Bake at 425 degrees for 40 to 45 minutes,
until golden. Makes 6 to 8 servings.