Fruit Pies

You don’t need a calendar to tell you when a new pie season is about to start. When the wiry willows brighten to yellow-green and the light lingers in the evening sky, country cooks know that before too long there will be fresh fruit in their yards and gardens. Already they can visualize the plump strawberries glistening under shiny glazes in flaky pastry or teamed up with pink rhubarb in a luscious beauty, colorful Latticed Strawberry-Rhubarb Pie, pictured on this Cookbook’s jacket. Other berries, cherries, currants, peaches, pears, plums and grapes follow, to the joy of pie bakers—and pie eaters.