Return to Content

Fresh Fruit Pies

by
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.

Ingredients:

  • 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

Instructions:

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.
Updated Tuesday, August 14th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order