Directions

1. Bring the pie crusts to room temperature. Roll two of them out and then curl the edges in to form a rim. This will hold your pie filling in place. Prick the entire surface of both crusts with a fork. Place on a baking sheet and bake in a 425-degree oven for approximately 20 minutes (keep an eye on it).
   
2. Using the third and fourth pie crusts, cut one 3/4 inch strip out of the center of each pie crust. These will be your diameter lines for both pies. Then cut shorter radius pieces (3/4 inch wide) which approximates 1/8 of the pies (or 1/4 of half of the pie).
   
3. Cut a number 3, a number 1, a number 4, and a “decimal” point out of the third crust as shown, and repeat with the fourth crust.
   
4. Prick all of the pieces with a fork. Place on a baking sheet and bake in a 425-degree oven for 5 minutes.
   
5. You can use a long wooden spoon across the pie crusts as a guide for where to place the pie fillings. Guesstimate the approximate spot for the radius piece.
   
6. One-eighth of each pie will be cherry; 3/8 of each pie will be blueberry, as shown. The remaining half of each pie will be apple.
   
7. Carefully spoon the fruit fillings into the pies in a single layer. Don’t overfill.
   
8. Arrange the diameter pieces, the radius pieces, and the numbers on the pies in the appropriate places as shown. Serve and enjoy!