Fresh Peach Pie

4 cups fresh sliced peaches (see below for easy way to skin the little guys)
1/2 cup fresh raspberries
1/2 cup fresh blueberries
1 1/4 cup sugar
1/2 cup flour
2 teaspoons cinnamon
1 teaspoon lemon juice (either fresh squeezed or out of the bottle)
2 tablespoons butter.

To get the skins off the peaches, simply boil each peach in water for approximately 30 seconds if really ripe and up to a minute if not so ripe. My peaches varied in ripeness, and I didn't want to be picky and both worked well. Remove the peaches from the boiling water and throw immediately into an ice water bath to cool. The skin should just slip off. I had a problem with some of the skins staying on, so I had to cut a few off.

Bake the pie crust for about 15 minutes on 350 degrees F, prior to baking with fruit in. I did not do this and the crust was somewhat soggy. But if you bake it first it should come out crispier in the end.

Mix all the ingredients in a bowl (minus the pie crust :) ). I put all the dry ingredients in first then the fruits, but you can put the fruits in first then dry. I don't know if it matters. Don't forget to throw the lemon juice in with the fruits.

Pour mixture into pie crust. Cut the butter into 4 pieces and place around the cake. You can do the next step in any fashion you wish. I chose to take the 2nd pie crust and but into strips and put on top as a lattice. You could however just place the whole crust on top. Just be sure to cut slits somewhere on the top to allow steam to escape, either in the middle or in some other artistic way.

Bake the pie at 350 for 45-60 minutes. Allow to cool for 4-6 hours. You can serve this warm, or cold. Be sure to keep any leftovers in the fridge. This will help solidify some of the juices.