Today is a great day to bake delightful pies. Yes, today is about the other pi, but that won't stop us foodies from baking and eating this flaky pastry. There are many variations of pies today. So many fillings like, cream, fruit, custards, meringue, and puddings.
Here are some helpful fruit filling points below:
Apples – There are two main criteria points that are necessary: taste and texture. First, the apples should have good flavor and a noticeable level of acidity. Apples that are very mild make pies with little flavor. The sugar content of the apple is less important, as the sugar in the recipe can be adjusted. Second, the apples should hold their shape when cooked. Apples that turn to mush, such as McIntosh, are better for applesauce than for pies. Popular apple varieties that have good taste and texture for use in pie fillings include Granny Smith (my personal preference), Jonathan, Jonagold, Newton Pippin, Rome, Macoun, Pink Lady, Stayman-Winesap and Golden Delicious.
Fresh Fruit - they are excellent in pies if they are at their seasonal peak. Fresh apples are used extensively for high-quality pies. The quality of fresh fruits can vary considerably and many fruits require a lot of labor.
Frozen Fruit - widely used for pies because they are consistent in quality and readily available. Be sure the fruit is completely thawed before preparing the filling. If it is partially frozen, you will not be able to drain the juice properly to make the gel, and the frozen juices will water down the filling later.
Canned Fruit - packed in four basic styles: solid pack, heavy pack, water pack and syrup pack. Solid pack means no water added, although you will be able to drain off a small quantity of juice. Heavy pack means only a small quantity of water or juice is added. Water pack fruits are canned with water that was used to process them. Syrup pack fruits are packed in sugar syrup, which may be light, medium, heavy or extra-heavy.
Have a delicious day and bake on!