Made a cherry pie today this afternoon for my hubby. Cherry is his favorite. Problem was that I ran out of white sugar and white flour so this one was done with brown sugar and over half whole wheat flour. It worked in a pinch. Still very tasty. I think would stick with white and white on pies if I have the choice though.
We do lots of fruit pies. I love the oil pie crust recipe because it is so easy to work with and trans fat free. Nothing has to be cold and it is more forgiving for water amounts being a bit off. Fillings for pies are also super easy. About 3 cups fruit, 1/3 to 1/2 cup flour (depending on amount of juice in fruit), 1/4 to 1 cup of sugar (depending on sweetness of fruit) and I usually add a bit of lemon juice. Lots of pies (especially apple) do good with cinnamon, nutmeg, cloves, nut extract flavorings, citric zest, …. or anything else that sounds good. Pretty hard to mess up and always turns out different.