Pie season is here! And as you sift through recipes to make, you may be wondering why some recipes call for the pie filling to be cooked and some do not. So, should you cook pie filling before baking? Im explaining it all, so read on!
If you want to level up your pie baking, check out some of my other posts like my All Butter Pie Crus, How to Roll Out a Pie, or my Tips for Golden Brown Pie Crust.
With pie season here, you may be looking at a slew of different pie recipes! And you may see some that tell you to cook your pie filling before baking it, and some that tell you to just mix it up and add it in raw. So that may be confusing! And it may just leave you guessing, does pie filling need to be cooked?
Do you need to cook pie filling? What is right or wrong? Why are some people cooking pie filling beforehand and some aren’t? But more importantly, why would you do more work for a recipe if you don’t really need to? So, should you cook pie filling before baking? We are going to dive into that today! So, if you want to know, does pie filling need to be cooked, and why or why not, then you’re in the right place.
I even have pie recipes on my site where some call to cook the filling, and some call to just dump it in raw! So, what’s the difference? For this article we will assume we’re talking about fruit pies, as that is the main type of pie where some filling is cooked, and some isn’t. So, for the purposes of this article, I’m only talking about fruit pies.
Pre-cooking your filling basically allows you to control the juiciness before it goes into the oven, so there are no major surprises when it’s time to bake. This does mean a longer prep time, both to prepare the filling and to let it cool completely. (Putting hot filling into a chilled pie crust = no go!
Too much syrup can make your pie almost sickly sweet and throw off the texture, but adding more fruit to your canned pie filling can fix this issue and give your dessert an added pop of flavor. Taste of Home suggests supplementing your pre-made filling with fresh, canned, or frozen fruit to create a better syrup to fruit ratio and make the filling heartier. (Another easy way to thicken your pie is with tapioca, but you wont get the added textural and flavor benefits fruit can offer.)
The first step to baking a great pie is of course to start with a good crust: If your crust is too dry and crumbly, it can be difficult to roll it out into the pie pan without falling apart. Conversely, too-sticky pie crust can be difficult to get off the rolling pin. Once you find your ideal balance for the pie crust, it is time to focus on the filling.
Using canned pie filling is a great way to cut down on time when making dessert! And really this makes total sense, as thats what it was created to do: the Library of Congress says canned pie filling was introduced to make baking easier around the mid-20th century.
The outlet suggests trying out different fruits for a unique blend of flavors. If you buy blueberry pie filling, consider adding blackberries and raspberries for a triple berry pie! The Tasty Tip agrees with this recommendation but advises you to consider both the sweetness and texture of your supplemental fruits, especially when making a no-bake pie.
For most bakers, the ideal pie filling is a perfect blend of fruit and syrup, allowing your pie to stay together when sliced and served without being too dense or dry. Many canned pie fillings have added sugar in the syrup (unless you explicitly purchase no sugar added cans), and — depending on the brand — The Tasty Tip explains some have a higher syrup-to-fruit ratio than is ideal. But there is a simple way to fix this filling imbalance that comes with some added perks.
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FAQ
Should you cook your apples before putting them pie?
What is the cooked fruit method for pies?
What are the three main methods used to prepare fruit fillings for pies?
Should I Prebake a pie crust for fruit pie?
Can you put fruit filling in a pie?
When you add the filling to a pie that has already been baked, the crust can still warm. When it comes to making the perfect pastry, it is critical to allow the fruit filling to cool before using it as a filling. To prevent the fat in the filling from melting and causing soggy pastry, a cooling process is required.
Do fruit pies need to be cooked?
• Thickener: The nice thing about baked fruit pies is that you don’t need to do anything fussy. Custards and puddings need to be cooked in order to thicken, but fruit fillings just need to be tossed with a little cornstarch or tapioca and voilá – you’ve got a thick, jammy filling.
Should Apple pie filling cool before adding?
When making a delicious homemade apple pie, there is one important step that should never be overlooked: allowing the apple pie filling to cool before adding it to the crust. While it’s tempting to immediately fill the pie crust and pop it in the oven, it’s important to wait for the filling to cool before adding it to the crust.
What is fruit filling?
Fruit filling is what makes us love pie. The opportunity to use fresh, seasonal fruit with a minimum of preparation or fuss, letting the fruit’s flavors shine out clearly – it’s one of the best things about baking. So if you have some fruit around here are a few tips on making a pie filling from its juicy goodness.