Below I put together some simple tips to take to your kitchen the next time you decide to throw some flour on the counter top to ensure a delicious fruit pie.
Keep in mind I just added a few of my favorite flavorings – so feel free to switch it up and try your own twists.
Pie Chart for Double-Crust Fruit Pies
|Type Of Pie||Prepared Fruit||Granulated Sugar||All Purpose Flour||Flavorings|
|Blueberry||4 Cups ( 1 L)||2/3 Cup (150 ml)||3 tbsp (45 ml)||1 tsp (5 ml) grated lemon rind|
|Peach||5 cups ( 1.25 L) peeled and sliced||3/4 cup ( 175 ml)||4 tbsp (60 ml)||2 tbsp ( 25ml) chopped candied ginger|
|Plum||5 Cups (1.25L) quartered if large halved if small||1 Cup (250 ml)||4 tbsp (60 ml)||1/2 tsp (2 ml) cinnamon|
|Raspberry||4 Cups (1 L)||1 Cup (250 ml)||3 tbsp (45 ml)||None Needed|
|Cherry||4 Cups (1 L) Pitted||1 Cup (250 ml)||3 tbsp (45 ml)||1/2 tsp (2 ml) almond extract|
5 Steps to Perfect Pies
1. Line 9 inch (23 cm) pie plate with pastry.
2. In a large bowl, combine prepared fruit, sugar, flour, 1 tbsp lemon juice and flavoring
3. Fill pastry shell with fruit mixture; dot filling with 1tbsp of butter
4. Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar.
5. Bake in 425 degree (220 C) oven for 15 minutes; reduce heat to 350 degrees and bake for 45-60 minutes longer or until fruit is tender, filling in thickened nd crust golden.
You can also freeze well-wrapped unbaked pies or up to 4 months, with the following changes: increase the amount of flour in each pie by 1 tbsp and don’t cut steam vents until just before baking. Bake still-frozen pies in 450 degree oven for 15 minutes; reduce heat to 375 degrees for up to 60 minutes longer or until filling in thickened and crust in golden brown.
If you don’t have time to bake pies now, you can freeze fruit without sugar in the quantities needed for pies (see pie chart), then thaw just enough to separate; make pies following the 5 steps to Perfect Fruit Pies, increasing flour by 1 tbsp, then baking for up to 60 minutes. If fruit has been frozen with sugar, subtract the amount of sugar in the fruit from the amount of sugar you add to the pie.