Peach Or Cherry Pie

1. 1

   Prepare a top and bottom pastry for the pan you want to bake it in, round or oblong, or if you only want to use one, you can still make a galette in a pie plate or on a baking sheet. Rustic is beautiful, too!

2. 2

   Thaw the fruit if it has been frozen.

3. 3

   Dissolve the sugar or Splenda in 1 cup of water, and add the cornstarch. Bring to a low, gentle boil. When thickened, add the cinnamon and butter. Stir until butter is melted. Remove from heat.

4. 4

   Place pastry in a pan. Place fruit into the bottom pastry and cover with the filling. For a galette, pull the pastry up and over the fruit, enclosing it, but with an open center. Bake. For a two-crust pie, top with the second pastry sheet, trim and crimp the edges, and make slits in center or cut out a small decorative shape. Bake at 450F until the pastry is golden and the filling bubbles. Cool and serve. You can increase the amounts of all, and bake in a 9 x 13 pan, or use a standard pie plate, or a couple of 6 inch pie plates or even half-pint canning jars.

No additional tips available.