24 Pie Fillings
Mixing pumpkin pie filling, whisking to avoid lumps, to create a smooth mixture while only incorporating a minimal amount of air, resulting in rich, dense, custard filling. When depositing into the shell, fill only to the rim of the pan, tapping the pan to evenly settle the filling before baking.
Combining hot custard, chopped chocolate or pistoles, and butter to create an emulsified filling. While still warm and fluid so it settles evenly, pour the filling into a prebaked pie shell. Cover with plastic wrap to prevent a skin from forming while cooling. Once cool, top with whipped cream and garnish.
To preserve the integrity of delicate fruits such as berries, cook the sugar and fruit juice, and thicken it with cornstarch or modified food starch, which is more tolerant to acidic conditions, before gently folding in the whole fruits. Cover the filling when cooling to prevent a skin from forming.
Cooking the fruit and dry ingredients until slightly softened and thickened. Do not overcook since the fruit continues to soften in the pie during baking. Cool the filling before depositing it in a pie shell. Very firm fruits, such as Granny Smith apples, work well, but softer fruits break down.
Whisk the filling to avoid lumps while only incorporating a minimal amount of air, resulting in a rich, dense pie. Place a mixture of medium pecan pieces and halves in the shell before pouring the filling, as the nuts will float. For a decorative pattern, arrange pecan halves on top of the filling.
Useful for firm fruits such as fresh apples or frozen berries, combine the uncooked fruit with all the dry ingredients. Immediately deposit the filling into unbaked pie shells because as the filling sits, the sugar draws out liquid from the fruit, and the resulting liquid boils over during baking.