Fruit Pies - Fresh

Prepare your pastry for a double crust 9 inch pie.

Filling : Mix together dry ingredients. Toss with the fresh cut fruit and lemon
juice, if used. Turn into pastry-lined pie plate. Dot with butter. Make several slits in the top crust. Cover pie with top pastry; seal and flute the edge. Bake as directed until brown. Cool and serve. These are the simple, easy recipes.

Apple

* 1/2 cup sugar
* 1/4 cup brown sugar
* 1 Tbsp. corn starch
* 1 tsp. cinnamon
* 6 cups, sliced apples
* 1 Tbsp. lemon juice
* 1 Tbsp. butter

Bake at 425 degree F oven 50 minutes or til brown

Peach

* 3/4 cup sugar
* 2 1/2 Tbsp. corn starch
* 1/2 tsp. cinnamon
* 1/2 tsp. fresh grated nutmeg
* 6 cups sliced peaches
* 1 Tbsp. lemon juice
* 1 Tbsp. butter

Bake at 425 degree F oven for 40 mins or til brown

Cherry

* 3/4 cup sugar
* 3 Tbsp. corn starch
* 1/2 tsp. salt
* 2 cans (1 lb. each) pitted sour red cherries, drained with 1/3 cup of the juice reserved
* 1/4 tsp. almond extract
* 1 Tbsp. butter

Mix dry ingredients; toss with cherries, juice and extract. Bake in 425 degree F oven 15

minutes. Reduce heat to 350 degrees and bake 40 minutes longer or until crust is browned.

Blueberry

* 1 cup sugar
* 2 1/2 Tbsp. cornstarch
* 4 cups blueberries
* 1 Tbsp. butter

Bake in 425 degree F oven for 40 minutes or until brown

Pear

* 1/2 cup firmly packed brown sugar
* 3 Tbsp. corn starch
* 1/2 tsp ginger
* 1/8 tsp salt
* 4 1/2 cups thinly siced pears
* 1 Tbsp. lemon juice
* 1 Tbsp. butter

Bake in 425 degree F oven for 15 minutes; reduce heat to 350 degrees F and continue
baking for 40 minutes longer or until nicely browned

Strawberry

* 1 cup sugar
* 2 1/2 Tbsp. corn starch
* 4 cups sliced, hulled strawberries
* 1 Tbsp. butter

Bake in a 425 degree F oven for 40 minutes or until browned