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 transform them into 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.

  • 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 pieces 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 until about 1/2 inch larger than the under piece.
  • Lift the edge of the lower crust and fold the edge of the upper piece 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.
  • If you’d like to whip up something a bit more special or decorative, see the ideas & examples on this page.
  • Bake in a hot oven (425°) until lightly browned.
  • Reduce the heat to 350-375° and continue baking until the juice starts to show, 20 to 30 minutes.

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
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
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

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

Source: Vintage cookbook clipping

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