Type what you have

Ingredients

• ✓ pie pastry
• egg white
• raspberry
• brown sugar
• cornstarch
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Line a 9-inch pie plate with 1 pastry crust and brush with beaten egg white. Arrange raspberries in crust. Combine brown sugar and cornstarch in a small bowl; sprinkle mixture over raspberries. Dot with butter. Cover with remaining pastry crust and seal the edges.
3. 3 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and bake for 30 minutes more.

By Carol

Ingredients

• ✓ pie pastry
• mulberry
• sugar
• all-purpose flour
• butter
• milk

Instructions

1. 1 Lay bottom pie crust in a 9-inch pie plate.
2. 2 Mix berries with sugar and flour in a large bowl. Place mixture into bottom pie crust. Dot with butter, then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Let pie rest in the refrigerator for 30 minutes.
3. 3 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
4. 4 Bake pie in the preheated oven for 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.

By Anna

Ingredients

• ✓ pie pastry
• concord grape
• sugar
• all-purpose flour
• lemon juice

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place an aluminum foil-lined sheet pan on a lower oven rack.
2. 2 Wash and stem grapes. Squeeze pulp out of skins into a saucepan, saving skins in a large bowl.
3. 3 Cook pulp in a medium saucepan over medium-low heat, stirring frequently, until seeds are beginning to come out.
4. 4 Strain pulp into skins, using a spoon to rub pulp off seeds. Add sugar, flour, and lemon juice to the bowl and mix until well combined.
5. 5 Fit 1 pastry crust into a 9-inch pie plate. Pour grape filling into crust. Use remaining pastry to make a lattice top.
6. 6 Bake in the preheated oven on the prepared sheet pan until crust is golden brown and filling is bubbly, about 50 minutes.

By Esther Kenagy

Ingredients

• ✓ pie pastry
• white sugar
• all-purpose flour
• rhubarb
• butter

Instructions

1. 1 Gather all ingredients, and preheat the oven to 450 degrees F (230 degrees C). Place an oven rack in the lowest position.
2. 2 Line the bottom and sides of a 9-inch pie plate with one pie crust. Combine sugar and flour in a small bowl; sprinkle 1/4 of the sugar mixture over the prepared bottom crust.
3. 3 Heap chopped rhubarb on top and sprinkle with remaining sugar mixture. Dot with butter and cover with top crust.
4. 4 Bake pie in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until filling is bubbly and crust is golden brown, about 40 to 45 minutes.
5. 5 Serve the pie warm or cold. Enjoy!

By Carol

Ingredients

• ✓ pie pastry
• raspberry
• peach
• white sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Mix together raspberries, peaches, 1 cup sugar, and flour in a large bowl until combined.
3. 3 Press one pie crust into a 9-inch pie dish; pour fruit mixture into the prepared pie dish. Sprinkle with remaining 1/3 cup sugar.
4. 4 Use cookie cutters to imprint designs in the second pie crust. Lay the scored crust over fruit mixture; pinch the edges together to seal.
5. 5 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and filling is bubbly, about 35 minutes more.

By JackiePieGirl

Ingredients

• ✓ pie pastry
• water
• white sugar
• cream of tartar
• cracker
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (225 degrees C).
2. 2 Roll out pastry, place bottom pastry into a pie pan, and set aside.
3. 3 Bring water to a boil in a large saucepan.
4. 4 Mix together sugar and cream of tartar in a small bowl. Add mixture to boiling water. Stir, then add crackers, one at a time. Boil for 3 minutes, but do not stir.
5. 5 Pour cracker mixture into the pastry-lined pie pan. Sprinkle crackers with cinnamon and dot with butter. Cover with top pastry. Seal edges and cut steam vents in the top.
6. 6 Bake in the preheated oven until crust is golden brown, about 30 minutes. You may need to cover the top pastry partway through baking to prevent burning.

By John Pile

Ingredients

• ✓ pie pastry
• concord grape
• sugar
• all-purpose flour
• salt
• lemon juice
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a sheet pan on the lower oven rack. Press one pie pastry into a 9-inch pie pan; set second pastry aside.
2. 2 Wash and stem grapes; squeeze grape pulp out of the skins into a large saucepan. Place skins into a large bowl and set aside.
3. 3 Mash a few grapes in the saucepan to release their juices. Place over medium-low heat and bring to a full boil.
4. 4 Run hot pulp mixture through a food mill to remove seeds. Add pulp to the skins in the large bowl and stir in lemon juice.
5. 5 Mix sugar, flour, and salt together in a separate bowl; stir into grape mixture and pour into the bottom pastry. Dot with butter and cover with second pastry. Flute the edges and cut little slits in the top crust for steam to escape.
6. 6 Place pie on the baking sheet in the preheated oven; bake until crust is golden brown and juice begins to bubble through the slits in the top crust, 45 to 50 minutes. Allow to cool completely before serving.

By Glenda

Ingredients

• ✓ pie pastry
• sugar
• egg
• corn syrup
• butter
• vanilla extract
• pecan

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease eight 3-inch tart tins.
2. 2 Roll out pastry and cut out eight 5-inch circles; fit pastry circles into greased tart tins.
3. 3 Mix sugar, eggs, corn syrup, melted butter, and vanilla extract in a large bowl until combined; stir in pecans. Spoon filling into each pastry-lined tart tin, filling each 3/4 full.
4. 4 Bake in the preheated oven until pastry is golden brown and filling is set, about 30 to 35 minutes.

By Britney Satterfield

Ingredients

• ✓ pie pastry
• white sugar
• all-purpose flour
• cinnamon
• butter
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a baking sheet on center rack in the oven.
2. 2 Combine sugar, flour, and cinnamon in a small bowl; set aside. Cut butter into small pieces; divide into 2 equal piles and set each aside.
3. 3 Roll out 1 crust to an 11- or 12-inch circle; press into a 9-inch pie plate. Roll out remaining 1 crust for top; set aside.
4. 4 Place sliced apples in a large bowl; pour sugar mixture over top and add ½ butter pieces. Toss apples until thoroughly coated; pour into pie crust in pie plate.
5. 5 Dot apples with remaining ½ butter. Place top crust over apples. Seal crust edges; cut steam vents in top crust. Set pie plate on the baking sheet in the oven.
6. 6 Bake in the preheated oven until filling is bubbly and crust is golden brown, 50 to 60 minutes.

By Donna

Ingredients

• ✓ pie pastry
• blueberry
• white sugar
• all-purpose flour
• cinnamon
• almond extract
• butter
• milk

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Press 1 pie crust into the bottom and sides of a 9-inch pie pan; set aside.
2. 2 Stir together blueberries, sugar, flour, and cinnamon in a large bowl. Add almond extract; stir to coat. Pour blueberry mixture into the prepared pie crust.
3. 3 Dot blueberry mixture with butter pieces. Top with second pie crust, crimping the edges together to seal. Brush top crust with milk. Use a knife to cut slits into the top crust for steam to escape while baking. Wrap the edges of the pie with aluminum foil to avoid burning.
4. 4 Bake in the preheated oven for 25 minutes. Remove foil; continue baking until filling is bubbling and crust is browned, 20 to 25 more minutes. Cool before serving.

By Monique

Ingredients

• ✓ pie pastry
• pineapple
• white sugar
• cornstarch
• lemon juice
• milk
• sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 To make the filling: Combine crushed pineapple with juice, sugar, cornstarch, and lemon juice in a medium saucepan. Cook and stir over medium heat until thickened, then boil for 1 minute. Allow filling to cool slightly.
3. 3 Line a 9-inch pie dish with one of the crusts. Pour filling into the prepared pie dish.
4. 4 Cover with remaining crust; press and flute the edges to seal. Cut a few steam vents on top, brush with milk, and sprinkle with sugar.
5. 5 Bake in the preheated oven until pie is golden brown and pineapple filling is bubbling, about 35 minutes. Serve chilled or at room temperature.

By BUCHKO

Ingredients

• ✓ pie pastry
• strawberry
• rhubarb
• white sugar
• instant tapioca
• lemon juice
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
2. 2 Mix strawberries, rhubarb, sugar, tapioca, and lemon juice together in a bowl, and let stand for 15 minutes, stirring occasionally.
3. 3 Arrange a pie crust into a 9-inch pie dish; pour filling into the bottom crust. Scatter pieces of butter over filling; arrange top crust on pie.
4. 4 Press the edges together and crimp with a fork to seal.
5. 5 Cut several slits in the top crust with a sharp knife.
6. 6 Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
7. 7 Enjoy!

By Chelsea

Ingredients

• ✓ pie pastry
• white sugar
• all-purpose flour
• serviceberry
• water
• lemon juice
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Combine sugar and flour in a bowl.
3. 3 Simmer berries and water in a large saucepan for 10 minutes. Stir in lemon juice, then stir in sugar mixture.
4. 4 Press one pie pastry into the bottom of a 9-inch pie pan. Pour berry mixture into the pan and dot with butter.
5. 5 Place second pie pastry over top; seal and flute the edges.
6. 6 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake until crust is golden brown, 35 to 45 minutes more.

By Elizabeth Toews

Ingredients

• ✓ pie pastry
• white sugar
• cornstarch
• cinnamon
• salt
• blueberry
• butter

Instructions

1. 1 Gather all ingredients. Set an oven rack to the lowest position and preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix sugar, cornstarch, cinnamon, and salt together in a bowl; sprinkle over blueberries.
3. 3 Line a 9-inch pie dish with one pie crust. Pour berry mixture into the crust and dot with butter. Cut remaining pastry into 1/2- to 3/4-inch-wide strips. Use the strips to weave a lattice top. Crimp and flute the edges.
4. 4 Bake pie on the lowest oven rack until filling is bubbling and crust is golden brown, about 50 minutes.
5. 5 Cut into slices and enjoy!

By beth

Ingredients

• ✓ pie pastry
• granny smith apple
• butter
• all-purpose flour
• white sugar
• brown sugar
• water

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Peel and core apples, then thinly slice. Set aside.
2. 2 Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add both sugars and water; bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat.
3. 3 Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips.
4. 4 Place sliced apples into the bottom crust, forming a slight mound. Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter strips at the edges.
5. 5 Make a lattice crust: Fold the first and third strips all the way back so they're almost falling off the pie. Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position.
6. 6 Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top. Unfold the second and fourth strips back into their original position. Repeat Steps 6 and 7 to weave in the last two strips of pastry. Fold and trim excess dough at the edges as necessary, and pinch to secure.
7. 7 Slowly and gently pour sugar-butter mixture over lattice crust, making sure it seeps over sliced apples. Brush some onto lattice, but make sure it doesn't run off the sides.
8. 8 Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft, 35 to 45 minutes.
9. 9 Serve and enjoy!

By MOSHASMAMA

Ingredients

• ✓ pie pastry
• raspberry
• sugar
• tapioca
• lemon juice
• cinnamon
• salt
• butter
• half-and-half cream

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust.
2. 2 Mix raspberries, sugar, tapioca, lemon juice, cinnamon, and salt together in a large bowl until raspberries are well coated; pour into pie crust and dot with butter.
3. 3 Cover filling with remaining pie crust; flute edges to seal. Brush cream on top, then cut several slits to allow steam to escape.
4. 4 Bake pie in the preheated oven for 15 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until crust is golden and filling is bubbly, about 30 to 35 minutes more. Allow pie to cool completely before serving.

By Nancy Sabatino

Ingredients

• ✓ pie pastry
• white sugar
• all-purpose flour
• cinnamon
• lemon zest
• salt
• pear
• butter
• lemon juice

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (230 degrees C). Place a baking sheet on the bottom oven rack.
2. 2 Line the bottom and sides of a 9-inch pie plate with one pie crust. Set second crust aside.
3. 3 Combine sugar, flour, cinnamon, lemon zest, and salt in a mixing bowl.
4. 4 Arrange pear slices in layers in prepared crust, sprinkling sugar mixture over each layer. Dot with butter and sprinkle with lemon juice.
5. 5 Moisten the rim of bottom crust with some water, then cover filling with remaining pie crust and flute the edges to seal; trim off excess pastry and cut several slits in top crust to allow steam to escape.
6. 6 Bake in the preheated oven on the baking sheet for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); bake until crust is golden brown and filling is bubbly, 35 to 40 minutes longer.

By Carol

Ingredients

• ✓ pie pastry
• strawberry
• rhubarb
• white sugar
• all-purpose flour
• all-purpose flour
• brown sugar
• rolled oat
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Cut each pie crust into a square and piece together to cover the bottom of the prepared baking dish.
3. 3 Bake in the preheated oven for 12 minutes. Remove from the oven; leave oven on.
4. 4 Mix strawberries, rhubarb, sugar, and flour for filling together in a large bowl; pour into the crust.
5. 5 Combine flour, brown sugar, and oats for topping in another bowl. Add butter and cut in with a pastry blender until crumbly. Sprinkle over the filling.
6. 6 Return to the oven and bake until crisp and lightly browned, 40 to 45 minutes.

By Amy and Justin

Ingredients

• ✓ pie pastry
• green tomato
• cider vinegar
• white sugar
• all-purpose flour
• cinnamon
• nutmeg
• salt
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine tomatoes and vinegar in a large bowl.
3. 3 Mix sugar, flour, cinnamon, nutmeg, salt, and cloves together in a medium bowl. Sprinkle over tomatoes and toss to coat evenly.
4. 4 Press one pie pastry into a 9-inch pie pan. Pour tomato mixture into the pastry. Cut second pie pastry into strips and arrange in a crisscross lattice over the filling.
5. 5 Bake in the preheated oven until filling is bubbly and crust is brown, 30 to 35 minutes.

By Pam

Ingredients

• ✓ pie pastry
• raisin
• water
• brown sugar
• cornstarch
• cinnamon
• salt
• white vinegar
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Combine raisins and water in a small saucepan. Boil 5 minutes.
2. 2 Mix brown sugar, cornstarch, cinnamon, and salt together; add to hot raisins. Cook and stir until syrup is clear. Remove from heat; stir in vinegar and butter. Cool slightly.
3. 3 Turn filling into a pastry-lined pie dish. Cover with top crust. Seal edges and cut slits in the top crust.
4. 4 Bake in the preheated oven for 30 to 35 minutes.

By Linda

Ingredients

• ✓ pie pastry
• butter
• flour
• white sugar
• brown sugar
• water
• lemon juice
• blackberry
• apple

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Melt butter in a small saucepan over medium-low heat; stir in flour to make a smooth paste. Whisk white sugar, brown sugar, water, and lemon juice into butter mixture. Bring to a simmer, whisking constantly, until sauce thickens, about 3 minutes. Stir 6 blackberry halves into sauce, reduce heat to low; continue cooking while you complete remaining steps, stirring sauce occasionally.
3. 3 Line a 9-inch pie dish with 1 pastry crust. Arrange apple slices and remaining blackberries in crust. Cut remaining pastry crust into 1-inch wide strips; weave into a lattice top over filling. Pinch strip ends to crust edges to seal. Spoon blackberry sauce over pie; let it soak through crust. Transfer pie to a baking sheet.
4. 4 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); continue baking until crust is golden, and sauce bubbles, 35 to 45 more minutes.

By Annie

Ingredients

• ✓ pie pastry
• white sugar
• all-purpose flour
• lemon juice
• lemon zest
• blueberry
• rolled oat
• brown sugar
• all-purpose flour
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Make the pie: Press pie pastry into the bottom and up the sides of a 9-inch pie plate to form a crust.
3. 3 Whisk sugar and flour together in a large bowl. Mix in lemon juice and zest, then gently stir in blueberries. Pour mixture into crust.
4. 4 Make the topping: Combine oats, brown sugar, flour, and cinnamon in a medium bowl. Cut in cold butter with two knives or a pastry blender until the mixture resembles coarse crumbs. Spread topping evenly over pie filling.
5. 5 Bake in the preheated oven until filling is bubbly and topping is golden brown, about 40 minutes.
6. 6 Remove from the oven and cool on a wire rack before serving.

By Bethany Webber

Ingredients

• ✓ pie pastry
• mincemeat filling and topping

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Unroll pie crusts. Line an ungreased 9-inch pie plate with one pastry. Fill with mincemeat filling. Cover with the second pasty and press the edges to seal. Cut slits in the top pasty to vent steam.
3. 3 Bake in the preheated oven until pastry is golden brown, 25 to 30 minutes.

By Crosse Blackwell

Ingredients

• ✓ pie pastry
• butter
• all-purpose flour
• brown sugar
• water
• apple

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Melt butter in a saucepan over medium heat. Add flour and stir to form a paste; cook until fragrant, about 1 to 2 minutes. Add brown sugar and water; bring to a boil. Reduce the heat to low and simmer for 3 to 5 minutes. Remove from the heat.
3. 3 Press one pastry into the bottom and up the sides of a 9-inch pie pan. Roll out remaining pastry so it will overhang the pie by about 1/2 inch. Cut pastry into eight 1-inch strips.
4. 4 Place sliced apples into the bottom crust, forming a slight mound. Lay four pastry strips vertically and evenly spaced over apples, using longer strips in the center and shorter strips at the edges.
5. 5 Make a lattice crust: Fold the first and third strips all the way back so they're almost falling off the pie. Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position.
6. 6 Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top. Unfold the second and fourth strips back into their original position.
7. 7 Repeat Steps 5 and 6 to weave in remaining two pastry strips. Fold and trim excess dough at the edges as necessary. Pinch to secure.
8. 8 Slowly and gently pour sugar mixture over lattice crust, making sure it seeps over sliced apples. Brush some onto lattice, but make sure it doesn't run off the sides.
9. 9 Bake in the preheated oven for 15 minutes. Reduce the temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft, 35 to 45 minutes.

By MakeItHealthy

Ingredients

• ✓ pie pastry
• apple pie filling
• ricotta cheese
• egg
• cheddar cheese
• all-purpose flour
• brown sugar
• salt
• cinnamon
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Roll out pie crust lengthwise to fit into the bottom a 13x9-inch baking dish with a good 1/2-inch of the crust up all sides.
3. 3 Mix apple pie filling, ricotta cheese, egg, and shredded Cheddar cheese together in a bowl; pour over the pastry and flatten into a smooth layer.
4. 4 Mix flour, brown sugar, salt, and cinnamon together in a separate bowl. Mash butter into the flour mixture with a fork or pastry cutter until mixture is crumbly. Sprinkle over the apple pie mixture in the pan.
5. 5 Bake in preheated oven until crust is a good caramel-brown color, 15 to 20 minutes.

By lizzycat17

Ingredients

• ✓ pie pastry
• honey
• egg
• pecan
• butter
• vanilla extract
• nutmeg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Press pastry into a 9-inch pie pan.
2. 2 Bring honey to a boil in a saucepan. Remove from the heat and quickly whisk in eggs. Stir in pecans, butter, vanilla, and nutmeg. Pour into the prepared pie pan.
3. 3 Bake in the preheated oven until set, about 25 minutes.

By MARBALET

Ingredients

• ✓ pie pastry
• sugar
• five-spice powder
• egg
• water
• butter
• peach

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat.
2. 2 Whisk sugar and Chinese five-spice powder together in a small bowl. Beat egg and water together in another bowl.
3. 3 Melt butter in a large skillet over medium heat. When the butter foams, arrange peaches in a single layer in the skillet. Pour sugar mixture over the peaches; cook, turning peaches once, until sugar is melted, bubbling, and syrup has a tan color, about 2 minutes. Transfer peaches and syrup to a bowl to cool completely.
4. 4 Cut pie crusts into eight 4 1/2-inch rounds. Set rounds on prepared baking sheet and fold edges of each crust up to form a 1/2-inch rim. Brush each crust with egg mixture.
5. 5 Place 2 peach slices, pit-sides facing each other, in the center of each tart. Place 1 peach slice in center, skin-side up, in between the other two peaches. Drizzle excess syrup over the peaches.
6. 6 Bake in the preheated oven until golden and bubbling, about 15 minutes.

By John Mitzewich

Ingredients

• ✓ pie pastry
• brown sugar
• sugar
• cinnamon
• ginger
• nutmeg
• peach slice
• water
• butter
• butter
• sugar
• cinnamon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a pie plate with 1 of the prepared pie pastries.
2. 2 Whisk brown sugar, 1 cup white sugar, 1 tablespoon cinnamon, ginger, and nutmeg together in a bowl. Stir reserved peach liquid, water, and melted butter into sugar mixture until sugar dissolves into liquid. Stir in peaches.
3. 3 Spoon peach mixture into prepared pie plate and place remaining pie pastry over the top; pinch and crimp edges together. Dot with butter pieces, remaining sugar, and remaining cinnamon.
4. 4 Bake in the preheated oven until crust is light brown, about 45 minutes.

By foodforyoursoul

Ingredients

• ✓ pie pastry
• peach
• cherry
• blueberry
• lemon juice
• white sugar
• brown sugar
• all-purpose flour
• cinnamon
• salt
• milk
• white sugar

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Press 1 pie crust pastry into a 9-inch pie plate. Cut remaining pie crust pastry into 3/4-inch strips for the lattice top and set aside.
2. 2 Mix together peaches, cherries, blueberries, and lemon juice in a large bowl. Add 1/2 cup white sugar, brown sugar, flour, cinnamon, and salt; stir to coat. Pour fruit mixture into the prepared pie crust.
3. 3 Use pie crust strips to weave a lattice top over fruit filling. Brush top with milk; sprinkle with 1 teaspoon white sugar.
4. 4 Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); continue baking until fruit filling is bubbling and lattice top is lightly browned, 45 to 50 minutes.

By Patty S

Ingredients

• ✓ pie pastry
• white sugar
• all-purpose flour
• lime
• cinnamon
• nutmeg
• salt
• guava
• lime juice
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine sugar, flour, lime zest, cinnamon, nutmeg, and salt in a large bowl; set aside.
3. 3 Fit 1 pie crust into a 9-inch pie plate. Arrange guava slices on the bottom of crust, mounding slices of guava in the center. Sprinkle guava with flour-sugar mixture. Drizzle with lime juice, then dot with butter.
4. 4 Cover filling with remaining pie crust and crimp edges together. Make several slits in top crust to allow steam to escape.
5. 5 Bake in the preheated oven for 10 minutes. Reduce temperature to 350 degrees (175 degrees C) and continue baking until filling is tender and crust is golden, 30 to 40 more minutes.

By Snacking in the Kitchen