OLD-FASHIONED DOUBLE-CRUSTED FRUIT PIE

Use this recipe as a formula to guide you, and let whatever fruit is beautiful and fresh at the market inspire you. If nice local produce isn’t available, fill our delicious all-butter crust with frozen berries or good canned cherries. Taste your filling as you go and you’ll know just how much sugar to add.

Makes one 9 or 10-inch pie

1 package Grand Central U-Bake Pie Crusts, defrosted
2 pints (about 4 cups) berries, cherries or rhubarb or 2 pounds apple or peaches
½ to ¾ cup granulated sugar (or 1 to 1 1/2 cups if using rhubarb)
2 tablespoons cornstarch
1 tablespoon freshly squeezed lemon juice

Preheat the oven to 375° F.

Prepare filling
Toss fruit with ½ cup sugar and taste. If you prefer a sweeter pie, add another ¼ cup. Combine cornstarch and lemon juice to make a slurry and add to fruit mixture.

Form pie
Lightly dust work surface with flour. Separate pie crusts and limber them up with a few quick passes of the rolling pin. Fold one disk in half and transfer it to the pie pan. Place fold in the center of the pan and unfold crust across to cover the other side. Be careful not to stretch it. Ease crust into pan by pressing gently against the sides and into the edges. Pour in filling.

For a solid top
Carefully transfer second crust to pan and center it over the filling. If necessary, trim the top crust so that it hangs about ½ inch over the pan. Tuck the overhang under the bottom crust border and press down around the top to seal it. Crimp or flute the border using your fingers or a fork. Use a paring knife to cut about 5 steam vents into the top crust. This will prevent the edges of the pie from bursting open and spilling the filling from the crust.

Bake
Bake for 25 minutes at 375° F. Turn oven down to 350° F and bake for an additional 25-35 minutes until crust is golden brown and filling is bubbling.