Fresh Fruit Pies

This recipe may be used for making blueberry, raspberry, cherry, peach and other fruit pies. Use the pastry recipe. If you wish a lattice top, cut the second half of the pie dough in narrow strips, fit them over the pie, and secure the ends by moistening and crimping them firmly to the bottom crust.


3 to 4 cups prepared fruit
1 to 1-1/2 cups sugar
1 or 2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter
milk or sugar


Prepare the fruit, and add the combined dry ingredients adjusting the amount of sugar and cornstarch according to the sweetness and juiciness of the fruit. Mix thoroughly, fill a pastry-lined pie pan with the fruit and dot with butter. Arrange top crust or lattice and brush with milk and sugar. Bake for 10 minutes in a 450 degree F oven; reduce the heat to 350 degrees F and bake 20-30 minutes longer.

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