Pastry for 2 crust 8 inch pie
5 c. pared, sliced tart apples
2/3 c. sugar
1 tbsp. cornstarch
1/2 tsp. cinnamon
1 or 2 tbsp. butter, if desired

Prepare unbaked pastry.

Mix dry ingredients lightly with apples in a bowl. Put filling into pastry-lined pan. Dot with fat, if desired. Top with second crust.

NOTE: If fruit is sweet, decrease amount of sugar; if unusually tart, increase sugar.

Variations:

BLUEBERRY PIE. Use 3 cups fresh blueberries instead of apples. Omit cinnamon and increase cornstarch to 3 tablespoons. Sprinkle fruit with 2 tablespoons lemon juice. Bake 50 to 60 minutes.

CHERRY PIE. Instead of apples, use 1 can (1 pound) pitted red sour cherries, water pack. Do not drain. Omit cinnamon. Increase cornstarch to 2 tablespoons. Add 1/8 teaspoon almond extract and a few drops of red food coloring, if desired. Bake 40 to 45 minutes.

PEACH PIE. Use 3 cups fresh sliced peaches instead of apples. Use only 1/4 teaspoon cinnamon. Bake 40 to 50 minutes.