Tips for pie fillings

Use alcohol to add flavor.

Makers throughout history have used alcohol to preserve and flavor fruits. You should, too. Use a good-quality product, though it need not be “‘top-shelf.”

Explore flavor combinations and experiment. The apple pie filling recipe here includes a variation to make a bourbon apple pie filling. Any of the liquid in a recipe can be wholly or partially replaced with your favorite liquor!

Substitute liquids for added flavor.

A recipe may call for water, apple juice, cherry juice, etc. as its base liquid. You can substitute any type of juice with any other, keeping in mind that it will complement or change the flavor.

Using pineapple or orange juice with a strawberry pie filling will give it a zingy fruity flavor. Apple juice is neutral-flavored and tends to absorb whatever the dominant flavor is.

Experiment with sweeteners.

Any natural sugar you choose will do the preservation job of absorbing moisture. Pick a style of sugar that complements your fruit and liquid.

Balance your flavors, so they’re not competing with each other; white sugar has a neutral flavor and is best matched with a strongly flavored liquid. A mild liquid pairs best with a robustly flavored sweetener. Remember to let the fruit shine through.