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Fresh Fruit Pies: Kitchen Cheat Sheet
Posted By Tipnut On April 9, 2009 @ 6:07 am In Baking Tips | No Comments
Summertime provides us with a bounty of fresh fruits and berries, what better way to enjoy them than to bake them in pies!
Here’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.
|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|
|3 c. slided||1 c.||3 tbsp.||1 tbsp.||Add 1/8 tsp. nutmeg or 2 drops almond flavoring|
|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|
|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|
*Amounts given make a 9-or 10-inch pie.
Source: Vintage cookbook clipping
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