Fruit Fillings: Cooked Juice Method

The advantage of the cooked juice method is that only the juice is cooked. The fruit retains better shape and flavor because it is subjected to less heat and handling. This method is used when the fruit requires little or no cooking before filling the pie. Examples: cherry, peach, most frozen or canned fruits. Fresh berries can also be prepared by this method. Some of the berries are cooked or puréed to provide juice. The remaining berries are mixed with the finished gel.