I made a summer fruit pie from white peaches and blueberries. I used the recipe from "Best Recipes" with my own slights changes. Other ingredients included tapioca, candied ginger and of course, butter. Cooks Illustrated asserted that tapioca was the best thickener for the pie. The peaches weren't very ripe and I could have gotten away with only 3 Tbsp instead of 4. A friend had given me candied ginger for my last Thanksgiving turkey brine and I used the rest up in the pie. The only mistake I made was forgetting an egg wash. Pies look so much nicer a big more golden and shiny. I used a sea shell for the scalloped edging.