When you are making a fruit pie, the crust is only part of the process. Even if you are using a store bought crust you still have to prep the fruit you will be using for the filling. Some fruits take no time at all, others are incredibly labor intensive and can actually double the amount of time you spend on your pie before you even put it in the oven.
I've prepared the following rating system for how much time you can expect to spend prepping fruit for a 9 inch pie shell:
- Blueberry Easy prep time 5 minutes
- prep - wash and drain, check for rotten berries and stems. Coat w sugar 7 flour mixture.
- Strawberry/Rhubarb Easy prep time 15 minutes
- prep - wash, hull and slice berries; cut leaves off Rhubarb, wash and dice. Coat w sugar & flour mixture
- Cherry Medium prep time 25 minutes
- prep - wash and drain, pit cherries, check for rotten berries and bugs. Coat w sugar & flour mixture
- Apple Medium prep time 25 minutes
- prep - peel and core apples. Slice very thin, either with a paring knife or mandoline. Alternate in crust with butter and sugar mixture.
- Peach Hard prep time 25-40 minutes
- prep - wash peaches, drop each peach in boiling water for about 15-30 seconds, plunge peach into ice water and remove skin, insert knife at stem area and make a cut through to the pit, extend cut all the way around the peach until you have the two halves separated. Using your hands, twist opposite directions to free the stone from the peach and then slice. If using non-freestone peaches, cut each slice off the peach individually. Wash hands frequently as this is all a very slimy process. Alternate in crust with butter and sugar mixture.
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