Different Style Of Pie Fillings

Cooked Juice Method:

The advantage of this method is that only the juice is cooked. The fruit retains better shape and flavor because it is subjected to less heat and handling. This method is used when the fruit requires little or no cooking before filling the pie.

Most canned and frozen fruits are prepared this way. Fresh berries can also be prepared with this method: part of the berries are cooked or pureed to provide juice, and the remaining berries are then mixed with the finished gel.


  • Drain the juice from the fruit
  • Measure the juice and, if necessary, add water or other fruit juice to bring to the desired volume
  • Bring the juice to a boil
  • Dissolve the starch in cold water and stir it into the boiling juice. Return to a boil and cook until clear and thickened
  • Add sugar, salt and flavourings. Stir until dissolved
  • Pour the thickened juice over the drained fruit and mix gently. Be careful not to break or mash the fruit.
  • Cool


Cooked Fruit Method:

This method is used when the fruit requires cooking or when there is not enough liquid for the cooked juice method. Most fresh fruits (except berries) are prepared this way, as are dried fruits such as raisins and dried apricots. Canned fruits should not be prepared by this method because they have already been cooked and are likely to break up or turn to mush.

  • Bring the fruit and juice or water to a boil. Some sugar may be added to the fruits to draw out juice
  • Dissolve the starch in cold water and stir into the fruit. Return to a boil and cook until clear and thickened. Stir while cooking
  • Add sugar, salt, flavourings, and other ingredients. Stir until dissolved.
  • Cool as quickly as possible

Old Fashioned Method:

This method is commonly used for homemade apple pies and peach pies. However, it is not often used in food service operations because of its disadvantages. First the thickening of the juices is more difficult to control. Second, because raw fruit shrinks as it cooks, it is necessary to pile the fruit high into the shell.

The fruit then shrinks, often leaving a large air space between the crust and fruit, and the top crust becomes misshapen. The juices given off are most likely to boil over than when the filling is cooked and the juice thickened before filling the pie.

For these reasons, the cooked fruit method usually gives better results than the old-fashioned method.

  • Mix the starch and spices with the sugar until uniformly blended.
  • Mix the fruit with the sugar mixture
  • Fill the unbaked pie shells with the fruit
  • Place lumps of butter on top of the filling
  • Cover with top crust or streusel