Deep-Dish Pies—Luscious

Among the pleasantries of country kitchens is the serving of freshly baked deep-dish pies—apricot, cherry, peach, boysenberry or whatever fruit is at its seasonal height. Cut through the flaky, crisp crust with your serving spoon and dip into the bubbling, jewel-toned fruit juices and fruit. Ladle the fragrant dessert into individual bowls and take them to the table along with a pitcher of light cream. The family’s welcome for your offering will be ample reward for the effort spent.

Even the inexperienced cook excels with these pies. She need not blush over a soggy undercrust. The pastry bakes on top of the filling and gives the juices no opportunity to destroy its golden crispness.