Fresh Fruit Pie

Wash and pare about 6 cups of fruit.  Cover with 2 cups of sugar.  Let stand 1 hour or more.  Drain well and measure juice--add enough water to make 3 cups liquid.  Stir 6 T. cornstarch and small part of liquid into smooth paste.  Add to remaining liquid and cook over low heat until thick and smooth (about 10 minutes.)  Pour over fruit.  Put in a baked shell and chill in fridge.  Serve with whipped cream.  Add 1/4 tsp. almond flavoring and yellow food coloring for peach pies, red for strawberry.  Makes 2  9" pies.