This was our mother’s recipe; it began over 45 years ago in her restaurant, where she would make homemade pies. She always had filling left over so she started to combine them all into one pie and thus the beginning of the Eckhardt’s “Tootie Fruitie Pie” was created.
Preheat oven to 375º.
In a large bowl combine 1 can each of apple, blueberry, cherry, and peach pie filling. Mix thoroughly.
Divide filling equally between two pastry lined pie pans. Cover with top crust and cut slits in it. Brush top crust lightly with milk, including edges. Bake in 375º oven for 35 to 45 minutes, or until both pies are golden brown.
Remove from oven and cool on a rack. Serve with Cool Whip.