- 6 apples - I like mixing varieties - washed, cored, peeled and sliced into chunks
- 2 peaches - washed, peeled and sliced into chunks
- 2 Bartlett pears (love this variety) - washed, peeled and cut into chunks
- 1/2 c golden brown sugar, 1/2 c white granulated sugar
- 2 tbsp ground cinnamon (we do love our cinnamon)
- 1/2 c water (enough to just cover the bottom of a medium to large sauce pan
- 1/4-1/2 c cornstarch mixed with approx. 1 c water
- Butter or margarine
- 1c. white sugar mixed with 1 tbsp cinnamon
- 4 prepared pie shells (I cheated and used commercial frozen shells)
- Cut fruit (as above) and place in sauce pan with water (as directed above). Simmer until soft (approximately 10-15 minutes), adding a bit more water to keep from scorching, then add sugars and cinnamon, stirring to combine. Simmer for an additional 10 minutes or so, stirring often until fruit releases its juice. Stir in cornstarch and water until mixture thickens to a pie filling consistency. Remove from heat.
- Roll out pie shells and place in pie plates. This mixture will make enough for 2 pies plus a crumble (recipe to follow). Place about 2 big ladles-full of mixture in each pie shell and dot with butter or margarine. Cover with top pie shell and crimp edges, then score with a fork to let steam escape.
- If you use aluminium pie plates, like I did, place on a large cookie sheet (with sides).
- Sprinkle each with about 2 tbsp cinnamon/sugar on top and bake in 425 degree oven for 10 minutes, then reduce heat to 375 and bake for an additional 30-40 minutes, until the fruit is simmering on the edges and the pie crust is golden brown.
- Cool slightly before serving with whipped cream or ice cream.