First Ever Fruit Pie, Help!

[BaconAndAvocado]

I'm hoping to make a fruit pie using shortcrust pastry this Easter Sunday for a big family get together and feel a bit lost!

Which fruits would be the best, tastiest, most problem-free to use?

Don't want a soggy bottom!

Any tips for making the overall pie too please!

I recently bought a proper old-fashioned pie dish so am desperate to use it!

Tia

When you say "Old-fashioned Pie Dish" how deep is it, and does it have shallow sloping sides or steeper ones? In other words, how easy is it going to be to get a slice of pie out keeping the bottom crust intact? If it is a ceramic dish, soggy bottom is very possible. It may be better to go for a top crust only. I would stew apples first, or at least part-stew them to get rid of a lot of the unnecessary moisture.

I'm not sure about stewing. I think it might make them soggier. Though my dh can see the logic in it.
I put fine semolina in the bottom. It absorbs the moisture.

It's quite deep, say 6cm if that makes sense!

It has a thin lip that is just level.

I probably got a bit carried away calling it "old-fashioned"! It just brings to mind being a child and my Mum making apple pie!

Wow dancing that pie looks perfect and just how mine won't will turn out!

Have decided to,do,apple and blackberry with just a top,layer of,pastry.