How to Make a Fruit Pie: Do’s and Don’ts

August 22nd, 2016 by Stephanie Michel

When the trees start to change colors and the air fills up with the cool, sweet smell of leaves then you know it’s officially fall. Fall is my absolute favorite season for many reasons – bonfires, sweater-weather, and of course, the kick-off to the holiday season. And nothing quite says holiday like the classic fruit pie! So this fall, when you get ready to make your next fruit pie, remember these do’s and don’ts.

Fruit Pie Do's & Don'ts

  • Do be prepared for the consistency of your fruit pies to vary. There is not much you can do about this because the juiciness of fruit varies. If you’re afraid your fruit may be too juicy, you can avoid some runniness by adding a thickener – such as flour or cornstarch.
  • Don’t be afraid to mix it up! Apple pie is an American classic for a reason, but that doesn’t mean you can’t switch it up every once and awhile. Try recipes with fruit that complement each other such as apple and cranberry, blueberry and peach, or strawberry and rhubarb.
  • Do vent your fruit pie before baking. Your fruit needs to breathe!! Cutting small slits into the top of layer of crust is a quick, but very important step. It always for the steam to escape and prevents the filling from overflowing out of the edges. You can also get creative with this part! Use pie cutters or cookie cutters to cut out different designs or letters!
  • Don’t take the pie out of the oven before your fruit is done cooking. Just because your pie crust is that delicious golden brown does not mean the fruit underneath it is ready to go. This is where those vents also come in handy. It gives you a little window to check on your fruit. The first sign your fruit is almost done is that it will start to bubble. This is good, but you are not necessarily there yet. The fruit is done cooking when it is soft. To test this, use a toothpick and insert it into the fruit through one of the vents. If the toothpick goes through with no resistance – you’re good to go! If it’s difficult to poke through the fruit or you feel slight resistance, it may need more time.
  • Do be ready for some overflowing. You vented your pie, but overflow can still happen- especially with lattice pies. You can crimp the edges of your pie crust to act as a barrier. and you can also be prepared by placing the pie on a baking sheet. This makes for an easier clean up!
  • Don’t forget about those pits! Before starting your fruit pie, be sure to remove the pit if you are working with a fruit that has one, such as cherries, peaches and plums. Of course with the larger fruits, like peaches and plums, it’s a little more obvious. But with those cherries, it can be an easy step to forget. No one wants to bit into a cherry pie full of those hard little pits! There are several ways to remove them, including with a knife or a cherry pitter.

Follow these guidelines and the end result will be a delicious fruit-filled pie! Oh, I almost forgot one of the most important ‘Don’ts’! Don’t forget to serve it a la mode! A cold scoop of ice cream is the perfect topping to a warm fruit pie. Need some recipe inspiration? Check out these pie ideas:


This classic cherry pie is simple enough for beginners with its loosely woven lattice. Find the recipe here.
Cherry Lattice Pie


Top this warm peach pie with a hearty scoop of ice cream! Find the recipe here.

Latticed Peach Pie


Ready to step it up a notch? Try creating this show-stopping fringe crust over apples. Get the how-to here.



Tell us! What’s your favorite type of fruit pie?


Stephanie Michel Stephanie is an Assistant Culinary Specialist in the Wilton Test Kitchen and is a Certified Wilton Method® Instructor. Her love for baking began at an early age and she has enjoyed learning more about baking and cake decorating since she started working at Wilton in 2010. When she is not baking for her friends and family, she spends her free time with her dog, Checkers.

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