Fresh Berry Pie-General Recipe Pastries & Pies
FRUIT AMOUNT SUGAR FLOUR
apple 4-5cups<3/4cup 2 tbsp.
blackb'y 3cups < 3/4cup 3 tbsp.
blueb'y 3 1/2cps. 3/4cup 4 tbsp.
raspb'y 3cups 3/4cup 3 tbsp.
strawb'y3 1/2cps3/4cup 4tbsp.
gooseb'y 3cups 3/4 cup 4 tbsp.
peach 3 1/2 cups<3/4 cup4 tbsp.
rhubarb " " " 1 cup 5 tbsp.
apricot 3 cups <2/3 cup 3 tbsp. 		cherry(sour
3 1/2 cups 1 cup 4 tbsp.
NOTES
Flour = Tapioca+Cornstarch
2tbsp = 1/1/2tbsp.----
3tbsp =1 1/2tbsp+1tbsp.
4tbsp =2 tbsp. +2 tbsp.
ALSO 4 tbsp. flour = 2 tbsp.flour + 2 tbsp. cornstarch
*Increase flour if freezing

FOR 9 " DIAMETER PIES

(1) Cut larger fruit into slices,leave smaller fruit whole

(2)Prepare fruit-clean or sort,peel if necessary.

(3) Mix sugar and flour or equivalent plus 1/8 tsp. nutmeg,1/2 tsp. cinnamon and 1 tsp. grated lemon peel together.

(4) Sprinkle fruit with 1 to2 tsp. lemon juice.

(5) In a large bowl, gently fold the sugar-flour mixture into the fruit. Place in prepared pie shell. Dot with bits of butter(1 tbsp.). Cover with upper crust, make vents and cook at 375F on lowest rack of oven for 40 to 50 minutes until golden. Cool 1/2 hour before serving.

* I put pie plate on a pizza tin to catch any spillovers and then bake as directed.

For crust, see recipes in this section.

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