The Kitchen Grimoire

Ratios: Fruit Pies

So far as I’m concerned, there’s no such thing as a recipe for fruit pie. Make your crust(s) as you please, and then fill. This chart gives you the right amount of cornstarch and sugar to use for lightly sweet, firm slicing pies. Good fruit at the peak of its season won’t need more than a bit of lemon juice. For the juiciest pies, allow the fruit to macerate in just the sugar for at least thirty minutes before adding the cornstarch and baking.

Download this chart, plus the rest of grimoire as a PDF.

This chart shows grams cornstarch and sugar use per 30g of fruit.

For all but apples, it’s a quart (500 – 600g) of prepped fruit for a 9” pie. Apples require double that volume (~900g).

 

cornstarch

sugar

apple

1

3.1

apricot

2

3.4

blackberry

4

6.25

blueberry

2.5

5

cherry

3

8.75

cranberry

0

20

peach

1

3.25

pear

1

2.25

plum

2

4.15

nectarine

1

3.33

rhubarb

2

8.25