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Fresh Fruit Pies: Kitchen Cheat Sheet

Summertime provides us with a bounty of fresh fruits and berries, what better way to enjoy them than to bake them in pies!

Lattice CrustHere’s a handy reference sheet that you can use to quickly check filling and spice amounts (for apples, cherries, peaches, assorted berries and more), pair with your favorite pie dough recipe and you’ll have everything you need to know right at your fingertips.

First, here are a few tips to help you get the best results, you’ll find the Reference Cheat Sheet underneath.


QuantitySugarFlourShorteningVariations
Apples6 apples or 3 c. sliced1/2 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. slided1 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
Cherries3 c. pitted
1 qt. unpitted
1 to 1 1/2 c.3 tbsp.1 tbsp.Add 2 drops almond flavoring or 1 beaten egg
Gooseberries2 c. cooked sauce with 1/2 c. sugar addedAdd another 1/2 c.3 tbsp.2 tbsp.Add 1 beaten egg
Peaches3 c. sliced3/4 to 1 c.2 tbsp.1 tbsp.Add 1/8 tsp. nutmeg
Rhubarb
or Plums
3 c. sliced1 to 1 1/2 c.4 tbsp.2 tbsp.Add 1 beaten egg
Strawberries3 c.3/4 to 1 c.3 tbsp.1 tbsp. 
Currants3 c.1 to 1 1/4 c.3 tbsp.1 tbsp.Add 2 beaten egg yolks

*Amounts given make a 9-or 10-inch pie.

Source: Vintage cookbook clipping