One 9-inch fruit pie equals standard measures of fruit plus sugar plus a thickening agent. And all that adds up to is incredible ease — and unquantifiable satisfaction.

Cranberry-Pear Pie
hands-on time: 25 minutes
total time: 1 hour, 20 minutes

Variations

Apple Pie: Substitute 5 cups peeled, sliced Golden Delicious apples for the pears and cranberries. Reduce the sugar to 1/2 cup and the corn-starch to 1 tablespoon. Holiday touch: Add 1 teaspoon five-spice powder to the filling.

Blueberry Pie: Substitute 4 1/2 cups drained canned wild blueberries. Increase the cornstarch to 2 1/2 tablespoons. Holiday touch: Stir in 1 tablespoon minced candied ginger.

Cherry Pie: Substitute 4 1/2 cups partially thawed frozen sweet cherries. Holiday touch: Stir in 2 tablespoons Grand Marnier.

Float the Crust

To make a floating top crust for a 9-inch pie (like the one pictured on this Cranberry-Pear Pie), roll your top pastry as usual, keeping it on the thick side. Using a plate or bowl as a template, cut out a 7-inch-diameter circle with a knife or fluted pastry wheel. Remove the excess, then invert the pastry circle over the center of the filling.