Basic Fresh Pies All Year Long

Prepare your favorite pastry for a double crust 9 inch pie.

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

Apple

• 3/4 cup sugar
• 1 Tbsp. corn starch
• 1 tsp. cinnamon
• 6 cups, sliced apples
• 1 Tbsp. lemon juice
• 1 Tbsp. butter or margarine

Bake at 425 degree F oven 50 minutes or until brown.

Peach

• 3/4 cup sugar
• 2 1/2 Tbsp. corn starch
• 1/2 tsp. cinnamon
• 6 cups sliced peaches
• 1 Tbsp. lemon juice
• 1 Tbsp. margarine or butter

Bake at 425 degree F oven for 40 minutes or until 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. margarine or 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. margarine or 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 sliced pears
• 1 Tbsp. lemon juice
• 1 Tbsp. margarine or 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. margarine or butter

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

Rhubarb

• 1 1/4 cup sugar
• 2 1/2 tsp. corn starch
• 2 tsp. orange rind
• 1/4 tsp. salt
• 5 cups of Rhubarb cut into 1 inch pieces
• 1 Tbsp. margarine or butter

Bake in 425 degree F oven for 45 minutes or until brown.

Source: I have had this tear out and keep in your kitchen page forever. I believe it is from Argo cornstarch. These recipes are so basic and simple to follow and I have actually worn this page out. I put it into a sheet protector today so I can continue to use these wonderful pie recipes.

My family loves pie best of any dessert. I use to make my own pie crust, but today I watch for pie crust on sale at the grocery store. Enjoy!

By Bobbie from Rockwall