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Pie Tips

Recipe Link: source:San Jose Mercury News

List of Ingredients




PIE TIPS
Here are tips for what works and what doesn't.

Sugar: No. 1 rule of pie-making is be careful with the sugar. Almost everyone uses too much, and most recipes produce overly sweet pies. If I can find ripe enough fruit, I'll make apricot, peach, even apple pie without sugar.

Thickener: This is what congeals the hot fruit juices and makes them more jam-like. I've used flour, corn starch and tapioca, and I don't think one is superior. I don't like the slight color change flour imparts to berry pies, so I use corn starch or tapioca for them.
However, since the final juiciness of an apricot pie is notoriously unpredictable, I've found that 1 tablespoon each of flour and corn starch produces the best result. The bottom line: If you don't want to be surprised, or don't like juicy pies, stick with 3 tablespoons of tapioca.

Cinnamon: Often the mystery ingredient in many pies, particularly apple, cinnamon can be good sprinkled over a peach pie. But it has never improved apricots.

Butter: Almost every fruit pie recipe calls for dotting the top of the fruit with a couple tablespoons of butter. I often do this, but now and then, I've forgotten. Leaving it out won't ruin your pie or alter the taste much.

Lemons: Amazingly handy to have around for pie. If you're making several pies at once with a fruit, such as peach, that will discolor if it sits in a bowl too long, add a little lemon juice. And some summer pies -- notably, apricot -- are better if you add the zest of one lemon.



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