PIE FRUIT FILLING IN STEPS

The fruit filling is what makes us love pies. Now it’s time to tell how easy and delicate it is to prepare cooked fresh ripe fruit for a perfect pie filling!!

Earlier, I posted a step by step how to make pie and tart shells for a sweet shortcrust apricot pastry.

• With only four ingredients and less than 30 minutes, we can make a large batch of filling. Fruit, sugar, cornstarch, lemon, extras... These are the only things we need to remember to turn out a perfect pie filling.
• Choose a variety of fruits, peach, apple, blueberry, cherry, and apricot pies, they are all wonderful, but I think that the best pies have a mix, (1 apple thrown into a peach pie, for instance) it gives a good variety of flavor and texture.
• Pies are best when the fruit is sweet, and the sugar is kept to a minimum.
• Most fruit pies need a little extra acidity to brighten the flavor. I usually add a squirt of lemon juice and some zest.
• Bring the fruit and juice to a boil. Some sugar may be added to the fruits to draw out their juices.
• Fruit fillings just need to be tossed with a little cornstarch and we’ve got a jammy filling. Cornstarch is usually my thickener of choice,

Or

• Dissolve the starch in cold water and stir into the boiling juice. Return to a boil and cook until clear and thickened. Stir gently while cooking
• Add sugar, salt, flavorings, and other ingredients if needed. Stir until dissolved.
• Always add a pinch of salt to your fruit fillings. It makes the fruit fruitier and the sweetness sweeter.
• Always add to the top of the fruit fillings a bit of butter for richness and taste.
• Cool as quickly as possible.
• Spoon patisserie filling mixture in the pie shell. Top with the prepared cooked fruit. Refrigerate overnight. Cut into wedges and serve.