3 sm. peaches or nectarines
1 lg. apple, red or yellow
1 lg. pear
1 c. raisins, soaked for 10 min.
1 c. light brown sugar
1 tsp. cinnamon
1/4 c. cornstarch
1/2 c. water

Peal and cut up fruit, add 1 cup water, cook over low heat until tender. Mix water and cornstarch, add to fruit and thicken. Stir in raisins gently.

PIE CRUST:

3 c. flour
1 1/2 c. shortening
1 1/2 tsp. salt
2 tbsp. sugar
1/2 c. eggbeaters

Mix well and roll out on floured surface to about 1/8 inch thickness use saucer to cut crust. Fill with 1/4 cup fruit, fold over, press edges with fork to seal edges. Put in greased baking pan. Bake at 350 degrees for about 15 minutes or until golden brown. To make full moon pies put 1/2 cup fruit on flat crust, top with another crust. Bake the same as 1/2 moon pies. Another one of my own ideas. Jack says it was a good one, hope you all like it too.