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Fresh Fruit Pies: Kitchen Cheat Sheet
Pie Making Ingredients For Peach Pies
| Fruit | Quantity | Sugar | Flour | Shortening | Variations |
| Apples | 6 apples or 3 c. sliced | 1/2 to 3/4 c. | 2 tbsp. | 1 tbsp. | Add 2 to 4 tbsp. crab apple or quince jelly or 1/2 tsp. cinnamon or nutmeg |
| Apricots (fresh) |
3 c. slided | 1 c. | 3 tbsp. | 1 tbsp. | Add 1/8 tsp. nutmeg or 2 drops almond flavoring |
| Blackberries Blueberries Elderberries Huckleberries Raspberries |
3 c. | 2/3 to 3/4 c. | 3 tbsp. | 1 tbsp. | Add 2 tbsp. lemon juice to elderberries, huckleberries, or blueberries |
| Cherries | 3 c. pitted 1 qt. unpitted |
1 to 1 1/2 c. | 3 tbsp. | 1 tbsp. | Add 2 drops almond flavoring or 1 beaten egg |
| Gooseberries | 2 c. cooked sauce with 1/2 c. sugar added | Add another 1/2 c. | 3 tbsp. | 2 tbsp. | Add 1 beaten egg |
| Peaches | 3 c. sliced | 3/4 to 1 c. | 2 tbsp. | 1 tbsp. | Add 1/8 tsp. nutmeg |
| Rhubarb or Plums |
3 c. sliced | 1 to 1 1/2 c. | 4 tbsp. | 2 tbsp. | Add 1 beaten egg |
| Strawberries | 3 c. | 3/4 to 1 c. | 3 tbsp. | 1 tbsp. | |
| Currants | 3 c. | 1 to 1 1/4 c. | 3 tbsp. | 1 tbsp. | Add 2 beaten egg yolks |
Fruit Pie “How-To” Tips
- Pick over the berries and wash them thoroughly. Other fruits should be peeled and sliced into uniform pieces.
- Blend the sugar and flour.
- Line the pan loosely with dough. Sprinkle over it one-fourth of the sugar and flour mixture.
- If egg is used, combine it with the fruit.
- Pile in fruit loosely, leaving plenty of air spaces. Sprinkle remaining flour and sugar mixture over the top.
- Dot with shortening, add flavoring or spices as desired and a few grains of salt.
- Next, moisten the rim of the under crust.
- Cut slits for escaping steam in the upper crust and lay it loosely over the pie.
- Press the edges firmly together and trim the top crust until about 1/2 inch larger than the under crust.
- Lift the edge of the lower crust and fold the edge of the upper crust under it. Press together by placing two fingers of the left hand on the edge and pulling out the edge between fingers with one finger of the right hand. Or simply press the edges with a fork.
- Bake in a hot oven (425°) until the crust is lightly browned.
- Reduce the heat to 350-375° and continue baking until the fruit juice starts to show, 20 to 30 minutes.
*Amounts given make a 9-or 10-inch pie.
Source: Vintage cookbook clipping
Also check out Vintage Pie Making Tips.
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Check out what others are saying about this post...[...] more pie making tips, see Fresh Fruit Pies: Kitchen Cheat Sheet and these Vintage Pie Making Tips. Also See These Tips:Vintage Pie Making Tips: Timeless [...]