Fresh Fruit Pies

PIE CRUST RECIPE

2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes*
1 teaspoon salt
1 teaspoon sugar
6 to 8 Tbsp ice water

DIRECTIONS

Put flour, sugar, and salt into the bowl of a food processor and pulse a couple times to mix. Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas. Sprinkle the mixture with about 1/4 cup of ice water (make sure there are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.

You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Be cautious with the amount of water you add, too much and the crust will be tough. Refrigirate for 20-30 minutes

BLUEBERRY PIE FILLING
3/4 cup sugar
3 tablespoons cornstarch
A pinch of salt
1/4  cup water
5 cups blueberries
1 tablespoon butter
1 tablespoon lemon juice

DIRECTIONS
1.Pre-bake pie crust- cover with tin foil and lay pie weights on top bake on 350^o  for 15-20 minutes.
2.Prepare filling-In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add butter, lemon juice and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving. Yield: 8 servings.

APPLE PIE FILLING
6 apples sliced thinly
4 tablespoons sugar
1/2  tablespoon sugar

DIRECTIONS
Combine apples, sugar, and water in a medium sized saucepan. Bring to a boil over medium heat,lower to sim and cook for 20 minutes. Mixing occasionally while breaking up the apples

PEACH PIE FILLING
1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 tablespoons lemon juice
1 tablespoon butter

DIRECTIONS
In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. Roll out the remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 400 degrees for 50-60 minutes or until crust in golden brown and filling is bubbly, Remove foil. Cool on a wire rack. Yield: 6-8 servings.