I like to cook the filling for these pies and cool before putting into pie shell. It makes for a crisper crust and cuts down some on the over-flow of juices into the oven.

APPLE PIE: 
Cook 6 to 7 cups tart apples, ½ to ¾ c. white or brown sugar, 1 t. cinnamon, 2 T. butter, 2 T. flour.
Mix flour with sugar and cinnamon and then with fruit.  Cook over low heat until fruit is tender.  Cool and place in prepared pie shell.  Dot with butter and cover with pastry.  Turn under edges and crimp.  Cook in 400 to 425 degree
oven until browned—about 25 minutes

CHERRY PIE:
To a can of cherries add a little red coloring ½ c. sugar, 2 T. corn starch dissolved in a little of the cold  juice.  Cook until clear.  Cool.  Place in prepared pastry, dot with butter and proceed as for apple pie.

BERRY PIE:
Sweeten to taste and thicken with flour or cornstarch.  Dot with butter and proceed as for apple pie

PEACH PIE:
Four or five cups prepared peaches, 2 T. flour and sugar to taste. Cinnamon if desire. Proceed  as above.