The layout of this recipe is done by listing the common elements and giving the different fruits with the adjustments for each to allow the primary characteristics to shine through. The pastry dough that I used for each of the pies was Eleanor's Pie Pastry. I have yet to try Andrea's Gluten Free Flour in the pie pastry recipe but Andrea assures me that it works.
When I make pies I do them in threes. This is how many pies Eleanor's recipe makes. (In my case there is always a bit left over as I use a 9" pie plate. Please check Links, Sources & Miscellanea for my source for pie plates.)
I like to work with frozen fruit as it makes the preparation of the filling simpler but fresh can also be used. Just go easy on the mixing to avoid damaging the shape of the fruit.
For making pies like these please read through Pastry Pies - Details for more information on how I make my pies.
INGREDIENTS
Fruit of choice - the amount will depend on the fruit selected.