See instructions for Multipurpose Dough.
Apple pie: 6-8 apples (preferably Macintosh, Spartan, or ideally Cortland) + 1 tbsp sugar + noisette butter
Apricot pie: around 20 very ripe apricots + 1 tbsp corn starch (if apricots are really ripe) + 2 tbsp sugar
Blueberry pie: 2 pints of blueberries + 1 generous tbsp corn starch + 2 tbsp sugar
Nectarine pie: 7-10 very ripe nectarines + 1 tbsp corn starch + 2 tbsp sugar
Plum pie: 12-15 plums (preferably ones that are dark red on the outside and yellow on the inside and contain some acidity, like quetsche/Italian plums) + 1 generous tbsp corn starch + 3 tbsp sugar