There isn't a dessert much easier to make than pie.
Make your crust; slice your fruit; and bake.
Just about any fruit or combination will make a sweet pie.
Some favorites are apple, cherry, strawberry, peach, apricot...
the list is long for fantastic pie fillings.
The secret to good pie is in the crust.
Prepared crusts are fine choices when you have neither the time nor the energy to make one from scratch.
But, homemade flaky crusts will delight the whole family when you do take the time to whip one up with your own loving hands.
The French have different types of pâtes, pie crusts, each with its own specific uses.
The three major pie crusts (savory or sweet) are pâte sablée, pâte brisée and pâte feuilletée.
Their names in French explain their resulting texture.
The sablée is mainly for desserts, pies and flans that is.
It's very easy and has just a pinch of sugar to give it that sablée texture.
Sablée means "sandy" or in pie terms, 'crumbly' or 'crummy'.
The brisée crust is almost exactly the same as the sablée but with more butter and sugar as an option.
It is the most versatile of French crusts and is used equally in quiches and deserts alike.
Feuilletée is the last of the three sister pie crusts.
Feuilleté comes from the word feuille meaning "sheet" or "leaf", thus the puff pastry, flaky result.
This crust is very difficult to make.
Its precise instructions must be followed to the letter or the end result is pathetic (I speak for experience here).
It needs a heavy dose of butter for its renowned texture.
There are a couple of tricks to making good pie crust.
I don't have any pastry chef diplomas but I have learned a few things from trial and error.
Use chilled butter or margarine.
Softened butter makes for limp crust.
Chilling the dough before rolling it out makes it easier to roll out.
Be careful not to over work the dough.
Adding sugar to the bottom of the pie pan will caramelize during cooking and make the crust slightly crunchy and sweet.
This is a plus especially to apple pie.
Using the food processor method makes it easy not to over work the dough.
Just pulse until the dough starts to form large curds or balls.
Then, STOP.
Chill and roll out 30 minutes later for guaranteed great pie crust.
Top with your favorite ice cream in true American style.
Apple-Peach Pie This is one of those recipes that just comes together when you need something good for dessert.
If peaches aren't in peak season,you can add apples, like here, to give this pie added sweetness and full flavor.
For the Crust (Pate Sablée): This makes one large pie crust or two small.
Freeze excess crust and use later for miniature pies.

• 2 cups flour
• 1 stick butter or margarine, chilled and cut into chunks
• 2 tablespoons sugar
• pinch of salt
• 1 egg, slightly beaten
• 2-3 tablespoons cold water
• ½ teaspoon vanilla extract

For Filling:

• 5 medium peaches, peeled and chopped
• 3 medium Golden Delicious apples, peeled, cored and chopped
• 3 tablespoons sugar
• ½ teaspoon vanilla extract

In food processor, combine flour, butter, salt and sugar.
Pulse well.
Add wet ingredients and pulse until large curds or balls form (approximately 2 minutes).
Stop immediately.
Wrap dough in plastic wrap and chill at least 20 minutes or until ready to use.
(at this point you can place dough in airtight container and freeze for 2 months).
Prepare fruit filling by combining apples, peaches, sugar and vanilla together in bowl.
Let sit allowing juices to marinate.
Preheat oven to 375°F.
On floured surface, roll out dough.
Transfer to pie dish (ungreased).
Add fruit mixture and bake for 35-40 minutes or until edges of crust are nicely browned but not burnt.