Mother's Basic Fruit Pie

Prepare:
4 Cups of any single MLF fruit or combination of MLF cherries, blueberries, peaches, nectarines, apricots or MLF apples by washing, pitting, paring, or slicing in large bowl.

Add:
1/4 C all-purpose flour
1/2-1 C sugar depending on taste and type of fruit
and allow the fruit to soak up the mixture while preparing the pie crust.

Fill bottom crust with fruit mixture, dot with butter, top with decorative 2nd crust with vent holes in top, seal edges and bake for nearly an hour till fruit juices bubble out of top. Cool on rack 20-30 min. before serving.

Store uneaten pie in cool oven, not in refrigerator, to keep crust from getting soggy.

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Last modified: June 21, 2006