Fruit Pies:

* Save the drained juice from frozen or canned fruit and use
 fruit juice instead of water in your recipe. This is only a good
 idea if the juice does not have a lot of sugar in it.

  * Add fresh butter to your fruit pie filling after it has been
 cooked. Or dot pieces of butter over the fruit before you place
 on the top crust.

  * Don't cut apples pieces too thin when you are using fresh
 apples. Larger chunks will hold  together and have more apple flavor.

  * Use a little red food color and a drop or two of almond extract
 in your cherry pies when  you use fresh or canned cherries.

  * Use a little yellow food color and a teaspoon of lemon juice in
 your apricot and peach fruit pies. The lemon juice will enhance
 their flavor and also help keep a bright color.

  * Mix a few raisins with fresh chopped apples and make a easy,
 new apple pie.

  * Do not over-cook pie fillings, especially those with corn starch
 used as the thickener. The filling will break down and quickly become
 watery. Over cooking fillings made with flour will cause the filling
 to be thick.
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