How to make your best filling.
Excitedly slicing into your beautiful baked fruit pie, only to find its luscious filling swimming in excess juice? Wondering if you miscalculated the thickening agent when improvising with your favorite combination of fruits? Ensure your apple, blueberry, cherry, and other baked fruit pie fillings achieve ideal consistency with this helpful guide.
Please note: The information on this chart may differ from other recipes. If you're following a King Arthur recipe, follow the quantity listed on the recipe for the best results.
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All-purpose flour is an easy solution, as you’re sure to have it in your pantry. Since it’s lower in starch, you'll use more of it than you would higher-starch thickeners.
Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture. Filling mixed with tapioca needs to rest 15 to 30 minutes before baking, for the tapioca to soften.
Instant ClearJel keeps fillings thick through a great range of temperatures, making it ideal for pies that are frozen, before or after baking.
Pie Filling Enhancer thickens fruit pie fillings the same way Instant ClearJel does. Its advantage is added ascorbic acid (which adds a bright, tart note), and superfine sugar, which prevents it from clumping. Pie Filling Enhancer is about half sugar, so you'll want to reduce the sugar in your recipe accordingly.
Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.
Apples
Need the least amount of thickener, since they're less juicy. They're also high in natural pectin; pectin helps filling thicken.
| Thickener | For 1 cup of fruit | For one 9" pie (8 cups of fruit) |
|---|---|---|
| All-purpose flour | 1 3/4 tsp | 1/4 cup + 2 tsp |
| Instant ClearJel | 1/2 tsp | 1 tbsp + 1 tsp |
| Cornstarch | 1/2 tsp | 1 tbsp + 1 tsp |
| Quick-cooking tapioca | 3/4 tsp | 2 tbsp |
| Pie Filling Enhancer | 1 1/2 tsp Reduce sugar by 3/4 tsp | 1/4 cup Reduce sugar by 2 tbsp |
Blackberries & Raspberries
Are very juicy, and release even more liquid if they've been frozen; they need more thickener than apples.
| Thickener | For 1 cup of fruit | For one 9" pie (8 cups of fruit) |
|---|---|---|
| All-purpose flour | 1 tbsp + 1 tsp | 1/2 cup + 2 tbsp + 1 tsp |
| Instant ClearJel | 2 3/4 tsp | 1/4 cup + 3 tbsp + 1 tsp |
| Cornstarch | 1 tbsp | 1/2 cup |
| Quick-cooking tapioca | 1 tbsp | 1/2 cup |
| Pie Filling Enhancer | 1 tbsp + 2 tsp Reduce sugar by 2 1/2 tsp | 3/4 cup + 2 tsp Reduce sugar by 6 tbsp + 1 tsp |
Blueberries
These have a lot of pectin; they'll need a little less thickener than other berries.
| Thickener | For 1 cup of fruit | For one 9" pie (8 cups of fruit) |
|---|---|---|
| All-purpose flour | 1 tbsp | 1/2 cup |
| Instant ClearJel | 2 tsp | 1/3 cup |
| Cornstarch | 2 1/2 tsp | 6 tbsp + 2 tsp |
| Quick-cooking tapioca | 1 1/2 tsp | 1/4 cup |
| Pie Filling Enhancer | 1 tbsp + 1 tsp Reduce sugar by 2 tsp | 1/3 cup Reduce sugar by 2 tbsp + 2 tsp |
Cherries
Fresh cherries will need slightly less thickener than canned or frozen.
| Thickener | For 1 cup of fruit | For one 9" pie (8 cups of fruit) |
|---|---|---|
| All-purpose flour | 1 tbsp | 1/2 cup |
| Instant ClearJel | 2 1/2 tsp | 6 tbsp + 2 tsp |
| Cornstarch | 2 1/2 tsp | 6 tbsp + 2 tsp |
| Quick-cooking tapioca | 1 1/4 tsp | 3 tbsp + 1 tsp |
| Pie Filling Enhancer | 1 tbsp + 1/2 tsp Reduce sugar by 2 tsp | 1/2 cup + 1 tbsp + 1 tsp Reduce sugar by 1/4 cup + 2 tsp |
Peaches
Don't have quite as much pectin as apples; they're also juicier, so will require more thickener.
| Thickener | For 1 cup of fruit | For one 9" pie (8 cups of fruit) |
|---|---|---|
| All-purpose flour | 2 1/2 tsp | 6 tbsp + 2 tsp |
| Instant ClearJel | 2 1/2 tsp | 6 tbsp + 2 tsp |
| Cornstarch | 2 1/2 tsp | 6 tbsp + 2 tsp |
| Quick-cooking tapioca | 1 1/2 tsp | 1/4 cup |
| Pie Filling Enhancer | 1 tbsp + 2 tsp Reduce sugar by 2 1/2 tsp | 3/4 cup + 1 tbsp + 1 tsp Reduce sugar by 6 tbsp + 2 tsp |
Strawberry and/or Rhubarb
The juiciest fruits with the least amount of pectin; these will require the most thickener.
| Thickener | For 1 cup of fruit | For one 9" pie (8 cups of fruit) |
|---|---|---|
| All-purpose flour | 1 tbsp + 1 1/2 tsp | 3/4 cup |
| Instant ClearJel | 2 1/2 tsp | 6 tbsp + 2 tsp |
| Cornstarch | 1 tbsp + 1/4 tsp | 1/2 cup + 2 tsp |
| Quick-cooking tapioca | 2 1/2 tsp | 6 tbsp + 2 tsp |
| Pie Filling Enhancer | 2 tbsp Reduce sugar by 1 tbsp | 1 cup Reduce sugar by 1/2 cup |
Through thin and thick
- Remember that fresh farmers market fruit, especially berries, is often juicier than fruit you buy at the supermarket. Adjust your thickener accordingly.
- Because steam from the filling is able to evaporate more quickly in streusel- or lattice-topped pies, as well as in those topped with pastry cutouts, these require a bit less thickener than pies made with a solid top crust.
- To prevent your filling from clumping, mix thickener with the sugar in your recipe before adding to the fruit.
- A just-baked fruit pie’s filling will be very hot out of the oven, and quite messy to serve. The filling will set as it cools; be sure to let your pie cool completely before cutting and serving.
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