The Only Formula You Need to Make Your Best-Ever Fruit Pie Filling (2024)

FAQs

What is fruit pie filling made of? ›

Fruit, sugar, cornstarch, acid, extras. These are the only things you need to remember to turn out a perfect pie filling.

The fruit can be fresh, frozen or canned. The starch can be flour, cornstarch, tapioca or a packaged commercial instant starch. The ingredients for a fruit filling are most often combined using one of three methods: cooked fruit, cooked juice or baked.

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed.

Partially pre-cook the filling to evaporate its excess juice. Experiment with different thickeners beyond flour — we love Instant ClearJel. Vent the pie's top crust so steam from the juice can escape. For even better evaporation, try a lattice crust or crumb crust.

Some pie recipes thicken the filling with flour; others use cornstarch, while others still rely on tapioca.

Baked, poached, roasted, grilled, brûléed, sautéed, or broiled - fresh cooked fruit quickly and easily becomes a seasonally delicious and healthy dessert! To note: not cooking fruit and just easting is as it is also technically a dessert!

Why you should cook your fruit filling first. The two recurring issues with pie recipes that use a raw fruit filling are a soggy lower crust and the formation of a giant air pocket between the fruit and the upper crust.

There are three different methods of making pie fillings: cooked juice, cooked fruit, and old-fashioned. The cooked juice method is best used for cherry, blueberry, and other berries, peach, and frozen or canned apple fillings. Only the juice is cooked, allowing the fruit to retain its shape and flavor better.

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven.

How to make a fruit pie without a soggy bottom? ›

Bake on a pizza stone

If you don't have a baking stone, follow Dorie's advice: “I put my pie plate on a baking sheet — it catches the drips, but it also helps to concentrate the oven's heat on the base of the pan.” Frangipane adds flavor and provides insurance against soggy bottoms.

For Compotes and Pie fillings—Substitute equal parts cornstarch for Instant Clearjel and cook all filling ingredients over the stove until you reach your desired thickness. Cornstarch requires heat to thicken, so it will take more time, but you should be able to reach similar results.

Cornstarch is a popular thickener because it creates a shiny filling without clouding the colors of the fruit juice.

Cornstarch is the most common thickening agent used in the industry. It is mixed with water or juice and boiled to make fillings and to give a glossy semi-clear finish to products.

In a large bowl, beat mascarpone and cream cheese until smooth. Add powdered sugar, lemon juice, and almond extract and beat until no lumps remain. Fold in whipped cream. Step 4Spread filling over cooled crust and arrange fresh fruit on top.

Mix sugar, cornstarch, 1/2 c of the strawberries, crushed, water and lemon juice in a saucepan. Cook until thickened. Chill. Fill cooled pie shell with remaining strawberries, halved, and cover with cooked mixture.

The biggest difference is that a cobbler is so easy to make (easier than pie!). While a pie is made with a bottom crust and often a top crust, the dough and the fruit filling cook together in a cobbler. Peach cobbler is best served warm with a scoop of vanilla ice cream on top, but it's also delicious cold.

For this homemade peach pie filling, you will need golden brown sugar, white sugar, and corn starch (and water). To enhance the flavor, you'll also need vanilla extract, lemon juice, and cinnamon. And most importantly, you'll need ripe peaches.