First you make your crust. If a pie's crust isn't light and flaky, it doesn't matter how good the filling may be. Here is what works for me.
For a two crust pie I take one cup of flour with a teaspoon of salt, cut in with a pastry blender (or two knives if you haven't a pastry blender) 1/3'd cup shortening to a coarse consistancy.
Using icewater, mix carefully till it just holds together.
Divide in 2 pieces, one slightly larger than the other and roll out on a floured cloth, the larger piece for the bottom crust. Fit than in the pan then roll the smaller piece which you want to slash to vent the pie.
Fill the bottom crust, top with the slashed piece of pastry, fold the edges in and crimp to keep in the juices.
Peal,core, and slice 5 or 6 good size apples
I like Cortlands or Granny Smiths. MacIntosh have good flavor but cook up too mushy for my taste. You want a firm but juicy apple.
Mix 3/4's cup sugar, 3 tablespoons flour, and a heaping teaspoon of cinnamon together. Spread some on the bottom of the pie shell, layer apples, sprinkle more sugar mixture, layer rest of apples, top with remaining sugar mixture and several "dots" of butter or oleo.
Bake at 400 degrees in middle of the oven until crust is brown and a fork goes easily through the apples. (Another good use for the vent slashes in the top crust.)
French Apple Pie
Prepare as for regular apple pie but replace top crust with the following mixture:
Cream 1/2 cup butter with 1 and 1/2 cups brown sugar
cut in 1 cup flour and sprinkle over top of pie
Bake as usual.
In a large bowl mix 2 cups of cleaned rhubarb, cut in chunks, and 2 cups washed and hulled strawberries
Mix together 1 and 1/3'd cups sugar and 6 tablespoons of flour
Stir thoroughly into fruit then put in piecrust lined pan. Dot with butter.
Top with full crust or lattice made of strips of crust.
Bake at 425 degreed for 40 to 50 minutes.
(better put foil or a pan under this one as it may boil over in the oven)
Lemon Meringue Pie
Mix 1 and 1/2 cups sugar and 1/3'd cup cornstarch
Stir in 1 and 1/2 cups hot water
Cook over moderate heat, stirring constantly until thickens and boils
Boil 1 minute
Beat a little of the hot mixture into 3 slightly beaten egg yolks then blend into hot mixture.
Boil 1 minute.Remove from heat and stir until smooth.
BBlend in 3 tablespoons butter, 4 tablespoons lemon juice, Nd 1 and 1/3'd tablespoons grated lemon rind.
Pour> into baked pie shell, cover with meringue and bake 8 to 10 minutes at 400 degrees.
Beat 3 egg whites with 1/4 teaspoon cream of tartar until frothy
Add gradually, 6 tablespoons sugar and beat till stiff and glossy
Strawberry Parfait Pie
By using a graham cracker or cookie crumb crust, this can be a "no bake" pie. Perfect for hot summer days dessert.
Dissolve 1 package of lemon jello in 1 and 1/4 cups boiling water in a 2 quart pan.
Add by spoonfuls, 1 pint strawberry ice cream, stirring until melted.
Chill until thickened, but not set (15 to 20 minutes)
Fold in 1 and 1/2 cups fresh strawberries (drained of juice).
Turn into a 9 inch pie shell and chill until firm.
I think you could use well drained frozen berries if you had to, or change the jello flavor to rasberry, and add vanilla ice cream and rasberries.