1. Double-Crust Fruit Pie
These are the pies you bake after going to the orchard in the summer or fall. Buttery, flaky top and bottom crusts encase mounds of perfectly stewed fruit in these quintessential American pies. Because the top crust shields the filling, the juicy fruit usually requires a thickening agent such as ground tapioca or cornstarch to keep it from being too soupy. The most traditional crusts feature sliced vents for moisture to escape, although some fruit fillings, such as cherry and peach, require more evaporation and often sport lattice-woven crusts. You can brush the top crust with an egg wash and, if desired, sprinkle it with sugar. Fruit pies take a full 4 hours to set up, so don’t slice them too soon. If you want a warm slice of pie with ice cream, you can always heat up individual slices.