Peach Berry Pie

1-1/2 cups sugar
1/4 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1-3/4 cups sliced peeled fresh or frozen peaches, thawed and drained
3/4 cup fresh or frozen blueberries
3/4 cup fresh or frozen cranberries
1 teaspoon vanilla extract
Pastry for double-crust pie (9 inches)
1 tablespoon butter or margarine

In a large bowl, combine sugar, flour, cornstarch, salt and nutmeg. Add fruit and vanilla; toss to mix. Let stand for 15 minutes, stirring occasionally. Line a 9-in. pie plate with bottom pastry; add filling. Dot with butter.

Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375° for 50-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Makes 6-8 servings.