For Cherry Pie filling: Follow How to Make the Best-Ever Cherry Pie instructions at TheKitchn.com. You might reduce the cornstarch to 2-3T, from the 1/4 cup in the recipe. I thought it was a little thick but cherry juicyness varies.
9cups~3 lbs thinly sliced apples, peeled or unpeeled - choose a combination of sweet and tart apples, or stone fruit
3/4cupgranulated sugaror part brown sugar
3Tbspall-purpose flouradd 2-3 Tbsp more if fruit is very juicy
1tsp ground gingeroptional
Click for Step-by-step photos of the instructions below
Stir dry ingredients together in a medium bowl. Measure oil and milk together in a glass measuring cup. Add all at once to the flour; stir lightly and quickly with a fork, just until flour is completely moistened.
Shape into a ball with your hands. Cut in half with a knife.
Lightly dampen a smooth work surface so that a square sheet of wax paper will stick. See note below. Place one half of dough on paper, place second sheet of paper on top and flatten dough with hand.
Roll from center of dough towards edges until dough is an even thickness (about 1/8 inch) and about 1 inch wider than diameter of the pie dish.
Remove top sheet of wax paper. Lift by holding bottom sheet and invert over dish.
Gently lift and set dough firmly against dish, smoothing any air bubbles. Save scraps that might tear from edges for patching later.
Combine filling ingredients and place in dish, arranging apples so they are slightly compacted.
Roll second crust and invert over filling. Pinch and roll top and bottom edges together, tucking firmly onto rim of dish. If dough cracks, mend by pressing together or adding a scrap of dough.
Cut vents in top for steam to escape. For a slightly crunchier sweet crust, brush lightly with milk and dust with granulated sugar. (But not for savory pies!)
Bake at 400°F about 1 hour until golden brown and juices are bubbly. I suggest placing a sheet of aluminum foil on the rack below the pie to catch any juices.
Cool slightly before serving or serve at room temperature. Best enjoyed the same day, or reheat second day before serving.
Tips: Wax paper is key to rolling the dough. I've tried plastic wrap and parchment, neither work well. Another option is two silicone mats, or if you have only one, try wax paper or plastic wrap on the counter and silicone mat on top.