Baked Fruit Pie

• pastry for double crust 9-inch pie

Apple Pie

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

Peach Pie

• 3/4 cup sugar
• 2 1/2 Tbsp corn starch
• 1/2 tsp cinnamon
• 6 cups sliced, peeled, pitted peaches

Rhubarb Pie

• 1 1/4 cups sugar
• 1/4 cup corn starch
• 2 tsp orange rind
• 1/4 tsp salt
• 5 cups rhubarb 1/2-inch pieces
• 1 Tbsp margarine

Cherry Pie

• 3/4 cup sugar
• 3 Tbsp corn starch
• 1/2 tsp salt
• 1/4 tsp almond extract
• 1 Tbsp butter
• 2 cans (1 pound each) pitted sour red cherries drained, 1/3 cup juice reserved

Pineapple Pie

• 3/4 cup sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 4 cups drained diced ripe fresh pineapple

Blueberry Pie

• 1 cup sugar
• 2 1/2 Tbsp corn starch
• 4 cups blueberries
• 1 Tbsp margarine

Pear Pie

• 1/2 cup firmly packed dark brown sugar
• 3 Tbsp corn starch
• 1/2 tsp ginger
• 1/8 tsp salt
• 4 1/2 cups thinly sliced pared cored ripe pears
• 1 Tbsp lemon juice
• 1 Tbsp margarine

Strawberry Pie

• 1 cup sugar
• 2 1/2 Tbsp corn starch
• 4 cups strawberries hulled and halved
• 1 Tbsp margarine