Preparation time: 15 minutes (plus time to make and chill the dough)

Freezing time: 15 minutes

Baking time: 45 to 50 minutes

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• Fillings for Small Double-Crust Pies

Cherries and blueberries make fabulous pies, so here are two delicious pie fillings that you will make again and again. Each recipe makes enough filling for a 5- to 6-inch pie with 4 slices. The instructions include how to make these fillings into a complete pie.

Cherry Pie

MAKES ENOUGH FILLING FOR A 5- TO 6-INCH PIE; 4 SLICES

• 2½ tablespoons granulated sugar (or more or less, depending on tartness of cherries)
• 1 teaspoon quick-cooking tapioca
• 1/32 teaspoon (smidgen) salt
• ¾ cup sour red cherries, well drained
• ¼ teaspoon almond extract
• 1 recipe for Small Double-Crust Pie (see recipe), to complete the pie
• 1 teaspoon unsalted butter or buttery spread, cut into small pieces

1. In a medium bowl, whisk together the sugar, tapioca, and salt until well blended. Stir in the cherries and almond extract until well blended. Let stand for 10 minutes to let the tapioca soften.

2. To finish the pie, start with Step 2 in Small Double-Crust Pie (see recipe). Fill the crust with the cherry filling, dot with the butter pieces, add top crust, and bake as directed.

Per slice (filling and double crust): 350 calories; 2g protein; 17g total fat; 1g fiber; 48g carbohydrates; 19mg cholesterol; 200mg sodium