Frequently Asked Questions - Pies

My fruit pies are boiling too much before they are fully baked.

The boiling out of fruit pies is generally caused by one or both of two causes:

• The baking temperature is too low; it takes too long for the crust to bake to the proper color relative to the heating up of the filling. The pie filling should not start boiling before the top crust has developed the desired color and the pies can be removed from the oven.
• The sugar content in the pie filling is too low; the amount of sugar in the filling affects the boiling point of the filling. A pie filling with a low sugar content will boil sooner than a filling with a higher sugar content. Also, a stiff filling will tend to boil less than a soft filling.

For more information:
Telephone: 785-537-4750 or 800-633-5137
FAX: 785-537-1493
Email: tlehmann@aibonline.org