dough is then trimmed. The pie may be fluted in the
same manner as one-crust pies. If a finish or glue is
desired, the pie top may be sprinkled lightly with sugar
or brushed with pie wash. Select the pie wash that is
applicable to the type of pie being prepared.
PIECRUST VARIATIONS. The AFRS has
recipes for other piecrusts using graham crackers.
Graham cracker crusts may be prepared from either
crushed graham crackers, granulated sugar, and melted
butter or prepared ready-to-use graham cracker crust.
Pie fillings may contain either fruit or cream. Some
pie fillings are already prepared.
PREPARED PIE FILLINGS. Prepared pie
fillings are convenient to use as they require no
preparation. The required amount of filling is poured
into an unbaked pie shell. Apple, blueberry, cherry, and
peach are the varieties available. For further
information, see the AFRS cards for prepared pie
FRUIT. Fruit fillings, except those using
pregelatinized starch or canned prepared pie fillings, are
cooked before being placed in an unbaked piecrust. If
recipe instructions are carefully followed, the filling will
be properly thickened and cut edges of the pie will ooze
slightly. The pieces of fruit will look clear and distinct
and the color will be bright. The AFRS gives
information on ingredients used to thicken pies.
CREAM FILLINGS. The AFRS has basic
recipes for chocolate and vanilla cream pie tilings.
Cream fillings should be smooth, free from lumps, and
rich in appearance. The fillings should never be boiled.
Boiling will cause curdling. If fruit is to be added,
follow the recipe directions carefully to avoid a thin,
runny filling. Follow the AFRS procedure to prevent
this from occurring.
Once the pie filling has been
prepared, pour it into a baked piecrust and top with the
Instant pudding mixes are available for making
cream filling. They require no cooking. Available in
chocolate, butterscotch, and vanilla flavors, they are
designed to be prepared with nonfat dry milk and water.
Chocolate mousse pie is prepared from instant pudding
to which whipped topping is folded in to make a rich
PUMPKIN. Pumpkin pie filling is a custard-type
filling to which pumpkin and spices are added. The
filling is added to the unbaked crusts and baked. Note
that the pumpkin mixture for the filling should set 1 hour
before adding the eggs.
If not, the full amount of
absorption will not take place and the filling will shrink
and crack during baking.
Cream or custard fillings are highly susceptible to
the formation of bacteria that cause food-borne illness.
Never hold custard or cream fillings between 40°F and
140°F longer than 4 cumulative hours. Always keep
cream pies refrigerated until they are served.
LEMON. The AFRS lemon pie filling recipe
specifies water rather than milk as the liquid. Lemon
juice is the flavoring and should be added after the filling
is cooked. If the lemon juice is added while the filling
is cooking, it will prevent the mixture from thickening.
Prepared, canned lemon pie filling is also available. The
filling is ready to use and requires no cooking unless it
is to be topped with a meringue. In that case, the pie
filling should be heated to 122°F before pouring it into
the baked piecrust. Dehydrated lemon pie filling mix is
available. When mixed with water, it is ready for filling
Follow manufacturers preparation
CHIFFON. Lemon, pineapple, and strawberry
chiffon pie fillings are made easily by combining
whipped topping with flavored dessert powder gelatin
that has been beaten slightly after it has thickened.
Well-drained fruits such as strawberries or pineapple are
added. The filling is poured into a baked pie shell.
Another variation of chiffon pie can be prepared by
using fruit-flavored gelatin cubes of different colors
mixed with whipped topping.
OTHER FILLINGS. Pecan, mincemeat, and
sweet potato pie fillings may be prepared for pie filling
variations. These fillings are poured into unbaked pie
shells and baked according to AFRS recipe directions.
Meringues, whipped cream, and whipped toppings
are most often used as toppings to attractively garnish
MERINGUES. Meringues are generally used for
topping cream or lemon pies. Meringues are made with
egg whites, sugar, vanilla, flavoring, and salt. They
must always be baked.
Dehydrated meringue powder is made from egg
albumen, powdered sugar, cornstarch, flavoring, salt,
phosphates, sulfates, dextrose, and stabilizers. It
requires only the addition of sugar and water. Once