Read Pie and Pastry Bible Online
Authors: Rose Levy Beranbaum
Pie and Pastry Bible (22 page)
| THE AMOUNT OF CORNSTARCH AND SUGAR FOR 4 OUNCES OF FRUIT† | |||
|---|---|---|---|
| 4 OUNCES OF FRUIT CORNSTARCH‡ SUGAR (WEIGHT) SUGAR (VOLUME) | |||
apple | ½ teaspoon | 12.5 grams | 3 teaspoons |
| apricot | 1 teaspoon | 13.6 grams | 3¼ teaspoons |
| blackberry | 2 teaspoons | 25 grams | 3 teaspoons |
| blueberry | 1¼ teaspoons | 20 grams | 4¾ teaspoons |
| cherry | 1½ teaspoons | 35 grams | 8½ teaspoons |
| Concord grape | 1¼ teaspoons | 28 grams | 6¾ teaspoons |
| cranberry | • | 80 grams | 19¼ teaspoons |
| currant | 2 teaspoons | 56 grams | 13½ teaspoons |
| gooseberry | 1¼ teaspoons | 42.8 grams | 10¼ teaspoons |
| peach | scant ½ teaspoon | 13 grams | 3 teaspoons |
| pear | ½ teaspoon | 9 grams | 2teaspoons |
| plum | 1 teaspoon | 16.6 grams | 4 teaspoons |
| nectarine | scant ½ teaspoon | 13.3 grams | 3teaspoons |
| rhubarb | 1 teaspoon | 33 grams | 8 teaspoons |
| THE AMOUNT OF CORNSTARCH AND SUGAR FOR 4 CUPS OF FRUIT† | |||
|---|---|---|---|
| 4 CUPS OF FRUIT CORNSTARCH‡ SUGAR (WEIGHT) SUGAR (VOLUME) | |||
| The fruit’s juices are concentrated, requiring less than the usual amount of thickener. | The amount of cornstarch per 4 ounces of fruit varies from 1 to 2 teaspoons; per cup of fruit varies from 1½ to 2½ teaspoons. The amount of sugar for 4 ounces of fruit varies from 1 to 4½ tablespoons. Most of these pies bake at 425°F. for between 40 and 60 minutes. | ‡For pies without bottom crusts: If reducing the fruit juices, omit the cornstarch or decrease it by one third. | |
| apple | 2 teaspoons | 50 grams (1.75 ounces) | ¼ cup |
| apricot | 2 tablespoons | 75 grams (2.6 ounces) | 6 tablespoons |
| blackberry | 2½ tablespoons | 100 grams (3.5 ounces) | ½ cup |
| blueberry | 2 tablespoons | 100 grams (3.5 ounces) | ½ cup |
| cherry | 2 tablespoons + 2½ teaspoons | 100 grams (3.5 ounces) | 1 cup |
| Concord grape | 2½ tablespoons | 175 grams (6 ounces) | 14 tablespoons |
| cranberry | • | 285 grams (10 ounces) | 1¾ cups +½ tablespoons |
| currant | 3 tablespoons + 1 teaspoons | 304 grams (10.7 ounces) | 1½ cups + 1 teaspoon |
| gooseberry | 2 tablespoons + 2 teaspoons | 225 grams (8 ounces) | 1 cup + 2 tablespoons |
| peach | 2 teaspoons | 75 grams (2.6 ounces) | 6 tablespoons |
| pear | 2¾ teaspoons | 51 grams (1.8 ounces) | ¼ cup |
| plum | 2 tablespoons | 100 grams (3.5 ounces) | ½ cup |
| nectarine | 2¾ teaspoons | 75 grams (2.6 ounces) | 6 tablespoons |
| rhubarb | 4 teaspoons | 132 grams (4.5 ounces) | cup |
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