Fresh Berry Pie (Blueberry, Blackberry, Raspberry, Strawberry, Loganberry or Boysenberry) *With thick juice bubbling through the crust.* Select ripe, juicy berries—blueberries, blackberries, raspberries, strawberries, Loganberries or boysenberries, etc. Berries picked at the height of the season are more flavorful, require less sugar and make the most delicious pies. Wash berries, drain well. Then pick them over. Remove stems and hulls. Halve large strawberries. Use the smaller or larger amount of sugar according to your taste and the sweetness of the fruit. Very tart fruit may require even more sugar (up to 1½ cups for 1 qt.) Make Pastry for Two-crust Pie of desired size. Line pie pan. (See pp. 357-358.) *For 9" Pie* 1 to 1½ cups sugar ⅓ cup GOLD MEDAL Flour ¼ tsp. cinnamon 4 cups fresh berries 1½ tbsp. butter *Heat oven to 425° (hot).* Mix sugar, flour and cinnamon. Mix lightly through berries. Pour into pastry-lined pie pan. Dot with butter. Cover with top crust which has slits cut in it. Seal and flute. Cover edge with 1½" strip of aluminum foil to prevent excessive browning. Bake 35 to 45 min., or until crust is nicely browned and juice begins to bubble through slits in crust. Serve slightly warm, not hot. Dutch Blueberry Pie Make Blueberry Pie (above)—except pour ½ cup whipping cream through slits. From our home 1989 - just 3lb 4oz. f Fresh Cherry Pie Make Fresh Berry Pie (above)—except use pitted sour pie cherries in place of berries; increase sugar, flour and almond flavoring. Use: For 9" Pie 1½ cups sugar ⅓ cup GOLD MEDAL Flour 2 drops almond flavoring 1 tbsp. tapioca Grape and Red Raspberry Pie ¾ cup sugar ¼ cup GOLD MEDAL Flour dash of salt 2 cups washed red raspberries 3½ cups slightly crushed washed seedless green grapes 2 tbsp. lemon juice 1 tbsp. butter Prepare and bake as for 8" Fresh Berry Pie (above). Peach or Apricot Pie Make Fresh Berry Pie (above)—except use sliced firm peaches or apricots instead of berries. Use minimum amount of sugar and 1 tbsp. less flour. Let sit awhile roll. Blueberry-Peach Pie Make a 9" Fresh Berry Pie (above)—except use 2 cups fresh blueberries and 2½ cups pared and thinly sliced fresh peaches in place of berries. Pour blueberries in bottom of pastry-lined pie pan, sprinkle half of sugar-flour mixture over, arrange peach slices on top, sprinkle with rest of sugar-flour mixture. *Bake 40 to 50 min.* Pecan Pie (The recipe is a small note in “Dessert” section.)