Fruit Pies

Pear Pie (Memaw's)

2 cups cooked pears
3/4 cup granulated sugar
1/2 cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Juice from 1 lemon
1 teaspoon grated lemon rind
2 tablespoons butter
Double pie crust dough

Line pie pan with half of pie crust dough.
Combine sugar, flour, cinnamon, and nutmeg.
Combine pears, lemon juice, lemon rind, and butter.
Sprinkle dry ingredients over pear mixture and combine well.
Pour into unbaked pie shell.
Top with lattice crust and bake at 375 degrees F until bubbly and brown. (about one hour)
To lattice crust, roll remaining dough to 1/8 inch thick. Cut into long strips. Criss-cross on pie. Flute edges and bake.

Dewberry Pie /Cobbler (Memaw's)

1 quart berries
1 1/2 cup sugar
2 tablespoons butter
1 double pie crust mix

Line the bottom of a deep dish pie pan with half the pie crust dough. Let the dough extend up the sides of the pan.
In a saucepan, combine berries, sugar, and butter and bring to a boil. This should be really juicy. If necessary, add a little water. Pour berries into prepared pie pan.
Top with remaining crust. Sprinkle sugar generously over pie crust. Dot with butter. Bake at 375 degrees F until crust is golden brown and crunchy.
Blackberries can be used the same way. If you like a soft crust, use a rich biscuit dough. Bake the same.
Blackberries can be used the same wy. If you like a soft crust, use a rich biscuit dough. Bake the same.