A 9-inch fruit or berry pie needs about 4 cups of fresh fruit or 3
cups of cooked fruit.
Each type of fruit requires its own quota of sweetening. For example, 4 cups
of gooseberries need about 1 3/4 cups of sugar, while blueberries may
need no more than 1/2 cup plus lemon juice to heighten the flavor.
Acidic fruits should be thickened with tapioca starch, cornstarch or arrowroot
starch because the acidity of the fruit may neutralize the thickening
power of the flour.
1 1/2 tablespoons lemon juice or 1/2 teaspoon
cinnamon
If the fruit is very juicy and ripe, add:
2 teaspoons quick-cooking tapioca
Sprinkle the flour mixture over the berries and stir gently until
well blended. Let stand for 15 minutes. Preheat oven to 450°F (230°C).
Turn the fruit into the pie shell. Dot with:
1 to 2 tablespoons butter
Cover the pie with a well-pricked top or with a lattice. Bake the
pie at 450°F (230°C) for 10 minutes. Reduce the heat to 350°F (175°C) and
bake 35 to 40 minutes or until golden brown.
