Sometimes I add a handful of cranberries. They add a little ruby red bite of tartness.

I bake pies! Fruit pies are my favorite desserts. I use Martha Stewart's pie crust recipe because, I remember it and it always comes out flaky. Making the crust in the food processor is so simple. The fillings are simple fruits with sweet sugar, spices and a little flour or cornstarch to thicken the juices. Easy as pie!

Beautiful old apple tree

Basic Pie Crust from Martha Stewart.com

Ingredients - Makes one 9' Pie with top and bottom crust

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water

Martha's Directions

1. In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don't over mix.

2. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).

3. On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).

4. Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.

Apple Pie with a rustic fold over crust and a cluster of leaves.

Apple Pie Filling

Ingredients

4-5 Medium Apples - peel, core and slice firm tart apples
1/3 cup Sugar
2 tbsp Lemon juice
2 tbsp Flour or cornstarch
2 tsp Cinnamon
1/2 tsp Nutmeg
Pinch of Salt
2 tbsp Butter

Directions

Toss the apples in lemon juice then add all of the ingredients, except butter, and mix to coat the apples. Put the apple mixture in the pie unbaked pie crust and dot with butter. Place the top crust to cover. Pierce a solid crust to let the steam out. Brush the top with milk or an egg wash then sprinkle with sugar.

Bake in a 375 degree oven for 1 hour or until the crust is golden brown.

Sometimes I add a handful of cranberries. They add a little ruby red bite of tartness.

I bake pies! Fruit pies are my favorite desserts. I use Martha Stewart's pie crust recipe because, I remember it and it always comes out flaky. Making the crust in the food processor is so simple. The fillings are simple fruits with sweet sugar, spices and a little flour or cornstarch to thicken the juices. Easy as pie!

Beautiful old apple tree

Basic Pie Crust from Martha Stewart.com

Ingredients - Makes one 9' Pie with top and bottom crust

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons ice water

Martha's Directions

1. In a food processor, briefly pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don't over mix.

2. Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).

3. On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).

4. Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.

Apple Pie with a rustic fold over crust and a cluster of leaves.

Apple Pie Filling

Ingredients

4-5 Medium Apples - peel, core and slice firm tart apples
1/3 cup Sugar
2 tbsp Lemon juice
2 tbsp Flour or cornstarch
2 tsp Cinnamon
1/2 tsp Nutmeg
Pinch of Salt
2 tbsp Butter

Directions

Toss the apples in lemon juice then add all of the ingredients, except butter, and mix to coat the apples. Put the apple mixture in the pie unbaked pie crust and dot with butter. Place the top crust to cover. Pierce a solid crust to let the steam out. Brush the top with milk or an egg wash then sprinkle with sugar.

Bake in a 375 degree oven for 1 hour or until the crust is golden brown.