Instructions: Here are some tips for what works and what doesnt.

Sugar: My No. 1 rule of pie-making is be careful with the sugar. Almost everyone uses too much, and most recipes produce overly sweet pies. If I can find ripe enough fruit, Ill make apricot, peach, even apple pie without sugar.

Thickener: This is what congeals the hot fruit juices and makes them more jam-like. Ive used flour, corn starch and tapioca, and I dont think one is superior. I dont like the slight color change flour imparts to berry pies, so I use corn starch or tapioca for them. However, since the final juiciness of an apricot pie is notoriously unpredictable, Ive found that 1 tablespoon each of flour and corn starch produces the best result. The bottom line: If you dont want to be surprised, or dont like juicy pies, stick with 3 tablespoons of tapioca.

Cinnamon: Often the mystery ingredient in many pies, particularly apple, cinnamon can be good sprinkled over a peach pie. But it has never improved apricots.

Butter: Almost every fruit pie recipe calls for dotting the top of the fruit with a couple tablespoons of butter. I often do this, but now and then, Ive forgotten. Leaving it out wont ruin your pie or alter the taste much.

Lemons: Amazingly handy to have around for pie. If youre making several pies at once with a fruit, such as peach, that will discolor if it sits in a bowl too long, add a little lemon juice. And some summer pies - notably, apricot - are better if you add the zest of one lemon.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.