Fruit Pie Tips
Save the drained juice from frozen or canned fruit and use
fruit juice instead of water in your recipe. This is only a good
idea if the juice does not have a lot of sugar in it.
Add fresh butter to your fruit pie filling after it has been
cooked. Or dot pieces of butter over the fruit before you place
on the top crust.
Don’t cut apples pieces too thin when you are using fresh
apples. Larger chunks will hold together and have more apple flavor.
Use a little red food color and a drop or two of almond extract
in your cherry pies when you use fresh or canned cherries.
Use a little yellow food color and a teaspoon of lemon juice in
your apricot and peach fruit pies. The lemon juice will enhance
their flavor and also help keep a bright color.