Instructions: Going to the trouble of making pie requires going to the trouble of finding the best fruit, which means fruit that isnt just ripe but is over-ripe. If there are fruit trees in your yard or neighborhood, youve got a great supply.

If not, stalk farmers markets or fruit stands, asking for over-ripe fruit that isnt pretty enough to display.

5 cups prepared fruit - cherry, peach, apricot, berry - washed, pitted or peeled
as needed
1/2 to 3/4 cup sugar, depending on the ripeness of the fruit 2 tablespoons corn starch (see Note)

2 tablespoons butter, sliced

Preheat oven to 400 degrees.

Mix fruit, sugar and thickener in a bowl, stirring as little as possible.

Place mixture in pie plate containing bottom crust. Add slices of butter.

Cover with top crust and crimp edges. Make sure to pierce the crust with a knife to allow ventilation.

Bake on middle shelf of oven for at least 40 minutes, until crust is a dark, golden brown.

Note: You can also use flour or tapioca, or any combination, as a thickener.

If you dont like juicy pies, increase the amount of thickener to 3 tablespoons.

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