So far as I’m concerned, there’s no such thing as a recipe for fruit pie. Make your crust(s) as you please, and then fill. This chart gives you the right amount of cornstarch and sugar to use for lightly sweet, firm slicing pies. Good fruit at the peak of its season won’t need more than a bit of lemon juice. For the juiciest pies, allow the fruit to macerate in just the sugar for at least thirty minutes before adding the cornstarch and baking.
Download this chart, plus the rest of grimoire as a PDF.