5 Simple Steps to Fantastic Fruit Pies

by zesty on August 26, 2008 · 10 comments

Growing up with a mother and grandmomther who loved to bake – it was evident I was going to have the same passion when it comes to pastries and a sweet tooth.

Below I put together some simple tips to take to your kitchen the next time you decide to throw some flour on the counter top to ensure a delicious fruit pie.

Keep in mind I just added a few of my favorite flavorings – so feel free to switch it up and try your own twists.

Pie Chart for Double-Crust Fruit Pies

Type Of Pie Prepared Fruit Granulated Sugar All Purpose Flour Flavorings
Blueberry 4 Cups ( 1 L) 2/3 Cup (150 ml) 3 tbsp (45 ml) 1 tsp (5 ml) grated lemon rind
Peach 5 cups ( 1.25 L) peeled and sliced 3/4 cup ( 175 ml) 4 tbsp (60 ml) 2 tbsp ( 25ml) chopped candied ginger
Plum 5 Cups (1.25L) quartered if large halved if small 1 Cup (250 ml) 4 tbsp (60 ml) 1/2 tsp (2 ml) cinnamon
Raspberry 4 Cups (1 L) 1 Cup (250 ml) 3 tbsp (45 ml) None Needed
Cherry 4 Cups (1 L) Pitted 1 Cup (250 ml) 3 tbsp (45 ml) 1/2 tsp (2 ml) almond extract

5 Steps to Perfect Pies

1. Line 9 inch (23 cm) pie plate with pastry.

2. In a large bowl, combine prepared fruit, sugar, flour, 1 tbsp lemon juice and flavoring

3. Fill pastry shell with fruit mixture; dot filling with 1tbsp of butter

4. Moisten edges of bottom crust. Cover with top crust. Trim and flute edges. Cut steam vents. Brush top with milk or cream; sprinkle lightly with granulated sugar.

5. Bake in 425 degree (220 C) oven for 15 minutes; reduce heat to 350 degrees and bake for 45-60 minutes longer or until fruit is tender, filling in thickened nd crust golden.

You can also freeze well-wrapped unbaked pies or up to 4 months, with the following changes: increase the amount of flour in each pie by 1 tbsp and don’t cut steam vents until just before baking. Bake still-frozen pies in 450 degree oven for 15 minutes; reduce heat to 375 degrees for up to 60 minutes longer or until filling in thickened and crust in golden brown.

If you don’t have time to bake pies now, you can freeze fruit without sugar in the quantities needed for pies (see pie chart), then thaw just enough to separate; make pies following the 5 steps to Perfect Fruit Pies, increasing flour by 1 tbsp, then baking for up to 60 minutes. If fruit has been frozen with sugar, subtract the amount of sugar in the fruit from the amount of sugar you add to the pie.

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{ 8 comments… read them below or add one }

1 Rossella

Very intriging post. I’ve tasted the bluberry pie in Montreal: excellent. Here in Italy they are less common, but with all your info I’ll try it very soon.

The Group Writing Project is definitly very useful to find new blog as yours. Now I’m going to read the post on Omelet


2 ZestyCook

Thanks Rossella – I hope you have great success. Let me know how you get along with your blueberry pie. Love to hear from you.



3 Shaun McLane

Nice work on your title. I’m hungry, and it got me to click.


4 Sandy Naidu

Thanks for the tips…Pies are something I have never had great success with. I have printed off your tips sheet and will go through them during my next baking session.


5 CreativeDad

Great tips. I have a “secret ingredient” apple pie recipe from a friend’s mom. The trick is adding a tangy syrup made of vinegar and, if I remember correctly, corn syrup and adding it to the apples just before baking.

Have you ever added tapioca to solidify the filling more?


6 Ava Semerau

I’m willing to try it, but I’m pretty doubtful I can make a pie crust. I’ve tried and tried without even a hint of success lol. Thanks for the tips and we’ll see how it goes!


7 Amy

Hi Cory,

You’ve got really great tips here! We’d like to feature them on Chef’s Tip. The best part is you don’t even need to register or sign up. Please email me at chefstip (at) gmail (dot) com if interested. Thank you :-)




8 Glennis Talamante

Outstanding site, where did you come up with the info in this article? I’m glad I found it though, ill be checking back soon to see what other articles you have.


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