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.
