Pie Fillings

Fruit Pie Fillings

Making Fruit Pie Filling

Use this chart to make fillings for either Double-�� sugar flour mixture, then let the mixture stand for
Crust Fruit Pie or Crumb-Topped Fruit Pie.�� 15 to 30 minutes or till the fruit is partially thawed
For the desired fruit filling, in a large�� but still icy. Stir well. Transfer to the pastry-lined
mixing bowl stir together the sugar and flour. Add�� pie plate. Top fiilling with pastry or crumb topping
the fruit and toss till the fruit is coated with the�� as directed in the recipe. Cover edge with foil.
sugar mixture. Continue as directed in recipe.�� Bake for 50 minutes. Remove foil; bake for 20 minutes to
When making blueberry, blackberry, cherry,�� 30 minutes more or till the top is golden and the
peach, raspberry, or rhubarb pies, frozen fruit also�� fruit is tender.
may be used. If using frozen fruit, toss it with the

Fruit�� Amount of Fruit�� Sugar�� All purpose flour

apples, peeled, cored
and thinly sliced�� 6 cups�� 1/2-3/4 cups�� 1 tbsp.

apricots, pitted & sliced�� 4 cups�� 1 1/4 cups�� 1/2 cup

blackberries�� 4 cups�� 3/4-1 cup�� 1/4 cup

blueberries�� 4 cups�� 1/2-3/4 cup�� 3 tbsp.

cherries, tart, pitted�� 4 cups�� 1-1 1/4 cup�� 1/4 cup

gooseberries, stemmed�� 4 cups�� 1 cup�� 1/4 cup

nectarines, pitted, sliced�� 6 cups�� 1/2-3/4 cup�� 3 tbsp.

peaches, peeled, pitted�� 6 cups�� 1/2-3/4 cup�� 3 tbsp.

pears, peeled, cored,
and sliced�� 6 cups�� 1/3-1/2 cup�� 1/4 cup

raspberries�� 5 cups�� 1/2-3/4 cup�� 3 tbsp.

rhubarb, cut into
1 inch cubes�� 4 cups�� 1 cup�� 1/4 cup