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Baked Fruit Pie

author: Renee N Gardner
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Equipment

  • 9-inch pie plate

Ingredients
  

  • 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

Instructions
 

  • Prepare your favorite pastry for a double crust 9-inch pie.
  • To make the filling, mix together the dry ingredients. Toss with the fruit and lemon juice, if used.
  • Turn into a pastry lined pie plate. Dot with margarine.
  • Make several slits in the top crust. Cover the pie with pastry; seal and flute the edge.
  • Bake as directed or until the crust is browned.

Bake times

  • Apple Pie: bake at 425°F for 50 minutes.
  • Rhubarb Pie: bake at 425°F for 45 minutes.
  • Cherry Pie: toss the dry ingredients with the cherries, juice and almond extract. Bake at 425°F for 15 minutes. Reduce heat to 350°F and bake 40 minutes longer.
  • Pineapple Pie: bake at 425°F for 15 minutes. Reduce to 350°F and bake 40 minutes longer.
  • Blueberry Pie: bake at 425°F for 40 minutes.
  • Pear Pie: bake at 425°F for 15 minutes; reduce to 350°F and bake 40 minutes longer.
  • Strawberry Pie: bake at 425°F for 40 minutes.

Notes

Rhubarb Pie: 2 (1 pound 4 oz) packages frozen rhubarb, thawed and drained, may be substituted for fresh.
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