Pie Fillings

Fruit Pie Fillings

Making Fruit Pie Filling

Use this chart to make fillings for either Double-          sugar flour mixture, then let the mixture stand for
Crust Fruit Pie or Crumb-Topped Fruit Pie.                    15 to 30 minutes or till the fruit is partially thawed
For the desired fruit filling, in a large                           but still icy. Stir well. Transfer to the pastry-lined
mixing bowl stir together the sugar and flour. Add       pie plate. Top fiilling with pastry or crumb topping
the fruit and toss till the fruit is coated with the            as directed in the recipe. Cover edge with foil.
sugar mixture. Continue as directed in recipe.                Bake for 50 minutes. Remove foil; bake for 20 minutes to
When making blueberry, blackberry, cherry,                  30 minutes more or till the top is golden and the
peach, raspberry, or rhubarb pies, frozen fruit also       fruit is tender.
may be used. If using frozen fruit, toss it with the

Fruit Amount of Fruit Sugar All purpose flour

apples, peeled, cored
and thinly sliced 6 cups 1/2-3/4 cups 1 tbsp.

apricots, pitted & sliced 4 cups 1 1/4 cups 1/2 cup

blackberries 4 cups 3/4-1 cup 1/4 cup

blueberries 4 cups 1/2-3/4 cup 3 tbsp.

cherries, tart, pitted 4 cups 1-1 1/4 cup 1/4 cup

gooseberries, stemmed 4 cups 1 cup 1/4 cup

nectarines, pitted, sliced 6 cups 1/2-3/4 cup 3 tbsp.

peaches, peeled, pitted 6 cups 1/2-3/4 cup 3 tbsp.

pears, peeled, cored,
and sliced 6 cups 1/3-1/2 cup 1/4 cup

raspberries 5 cups 1/2-3/4 cup 3 tbsp.

rhubarb, cut into
1 inch cubes 4 cups 1 cup 1/4 cup