Daily Dish the Sonoma Market blog
Easy as Pie
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With all the fresh fruit ripe for the picking (or for the purchasing), it’s the perfect time get your pie on! Whether you’re a seasoned pie-making pro or a pastry rookie, here are some expert tips to help make your summer fruit pies easy and delicious!
With all the fresh fruit ripe for the picking (or for the purchasing), it’s the perfect time get your pie on! Whether you’re a seasoned pie-making pro or a pastry rookie, here are some expert tips to help make your summer fruit pies easy and delicious!
Filling:
- When choosing your filling, look for fruit that is just starting to ripen. Overripe fruit can lead to a wet, soggy pie.
- Taste the fruit to gauge and adjust the amount of sugar you’ll need for the recipe.
- Peel peaches, nectarines, etc. before using.
- To avoid the dome effect, cut fruit small (in ½ or ¾-inch cubes or thin slices).
- Sprinkle berries, peaches, nectarines or other extra juicy fruit with sugar and let sit for 30 minutes. Drain the liquid and reduce it to a syrup, then fold it back into the fruit.
- To avoid clumps and ensure even distribution, mix sugar and spices together before adding to the fruit.
- Thicken filling with cornstarch, flour or ground tapioca (a.k.a. arrowroot). It takes about ¼ teaspoon of cornstarch per pound of apples or 2 teaspoons of cornstarch per pound of berries and other juicier fruits.
- Add ground nut flour to the bottom of the crust to help soak up the juice from the filling.
Crust:
- For a melt-in-your-mouth experience, use butter instead of shortening when possible.
- Use a food processor to pulse dough until crumbly, then add icy water just until it comes together.
- To keep it a tender, flaky texture, don’t overwork the dough.
- If the dough springs back, let it rest in the refrigerator for a while.
- If using a top crust, be sure to cut a vent hole (or make a lattice pattern) so steam can escape.
- For glossy crust, brush with an egg wash (1 egg mixed with 1 teaspoon water) before baking. Sprinkle with coarse sugar for an extra fancy touch.
- Since fruit pies can be extra wet, be sure to bake your pie long enough to avoid a soggy bottom crust.
General:
- Make it cold and bake it hot! Chill everything 15 minutes before baking.
- Preheat your oven to 425°F, then lower the temperature to 350-375°F when you put the pie in.
- For raw filling, bake at a lower temperature for a longer time. For cooked filling, bake at a higher temperature for a shorter time.
- When baking, place pie pan on a cookie sheet both to heat the bottom and catch spillage.
- Bake pie toward the bottom of the oven.
- Let cool completely before slicing and serving.
- Take notes on the process so you can adapt the recipe for future baking!