Fruit Pie Filling Master Recipe

Name: Fruit Pie Filling Master Recipe
Prep time: 20 min
Total time: 20 min
Yield: Yield: Filling for a 9-inch (23-cm) deep dish pie, or for a 9 x 13-inch (23 x 33-cm) crisp, crumble, or cobbler
Ingredients: 100 grams-150 grams (½ cup to ¾ cup) granulated sugar or brown sugar (use less sugar for very sweet fruits like apples and cherries, and more sugar for very tart fruits like rhubarb and raspberries); 1 gram (¼ teaspoon) kosher salt; 30 grams (2 tablespoons) acidic liquid (lemon juice, orange juice, lime juice, apple cider vinegar); 30 grams (¼ cup) cornstarch; 900 grams (2 pounds) fresh or frozen fruit (this is the weight of the fruit actually going in the pie. Make sure to account for extra weight when purchasing fruit, like apples, where the core will be discarded); 28 grams (2 tablespoons) butter, cut into small pieces

Preparation info

Yield: Filling for a
9 inch
deep dish pie

Difficulty
Easy
Ready in
20 min

Appears in

Baker Bettie's Better Baking Book

By Kristin Hoffman

Published 2022

About

This is my basic formula for creating a fruit pie filling as well as for crisps, crumbles, and cobblers. Fresh or frozen fruit can be used here, but keep in mind that frozen fruit does release more liquid and will need a bit longer in the oven.

Ingredients

900 grams (2 pounds) fresh or frozen fruit (this is the weight of the fruit actually going in the pie. Make sure to account for extra weight when purchasing fruit, like apples, where the core will be discarded)</

Method

To Make the Fruit Filling

If using frozen fruit, thaw completely and drain the excess juices off so that the filling is not too soupy.
Prepare the crust and topping for your recipe before preparing the fruit filling. Combining the fruit with the sugar too early will release too much juice.
Prepare your chosen frui