CPM Berry, Stone Fruit & Apple Pies 3 — Questions and Answers
Question 1: A plum pie filling turns out extremely tart and thin after baking. What two corrections should be applied simultaneously?
- More butter and a lattice crust
- Increased sugar and increased thickener (Correct answer)
- Longer bake time and lower temperature
- More lemon juice and egg wash
Correct answer: Increased sugar and increased thickener
Tart plums need additional sugar for balance, and a thin filling requires more thickener to achieve proper consistency.
Question 2: Which apple is LEAST suitable for a baked apple pie because it breaks down into applesauce during cooking?
- Granny Smith
- Braeburn
- McIntosh (Correct answer)
- Honeycrisp
Correct answer: McIntosh
McIntosh apples are too soft and become mushy or sauce-like when baked, making them unsuitable for structured pie fillings.
Question 3: What is the primary function of lemon juice added to an apple pie filling?
- It activates the baking powder in the crust
- It balances sweetness, brightens flavor, and prevents enzymatic browning (Correct answer)
- It acts as a natural thickener for the juices
- It helps the filling set faster during cooling
Correct answer: It balances sweetness, brightens flavor, and prevents enzymatic browning
Lemon juice prevents cut apples from oxidizing (browning) and its acidity balances the sugar and brightens the overall flavor.
Question 4: A baker wants a structured, sliceable blueberry pie filling. Which ratio of blueberries to thickener (cornstarch) is generally appropriate for 4 cups of berries?
- 1 teaspoon
- 2 tablespoons (Correct answer)
- 1/2 cup
- 1/4 teaspoon
Correct answer: 2 tablespoons
Approximately 2 tablespoons of cornstarch per 4 cups of blueberries provides enough thickening for a firm, sliceable filling.
Question 5: For a classic peach pie, at what internal temperature should the filling be bubbling in the center to ensure the thickener has fully activated?
- 160°F (71°C)
- 180°F (82°C)
- 212°F (100°C) (Correct answer)
- 225°F (107°C)
Correct answer: 212°F (100°C)
Starch thickeners like cornstarch must reach 212°F (boiling point) throughout the filling to fully gelatinize and set properly.
Question 6: Which technique best prevents the bottom crust of a juicy stone fruit pie from becoming soggy?
- Brushing the unbaked bottom crust with egg white before adding the filling (Correct answer)
- Using a thinner crust on the bottom than the top
- Adding extra sugar to the filling to reduce moisture
- Baking on the top rack of the oven
Correct answer: Brushing the unbaked bottom crust with egg white before adding the filling
Brushing the raw bottom crust with egg white creates a protein barrier that seals the dough and prevents fruit juices from soaking in.
Question 7: Why are sour (tart) cherries preferred over sweet cherries in traditional American cherry pie?
- They are cheaper and more widely available
- Their higher acidity balances the added sugar and produces a more complex, vibrant flavor (Correct answer)
- They require less thickener and are easier to work with
- Sweet cherries turn green when baked at high temperatures
Correct answer: Their higher acidity balances the added sugar and produces a more complex, vibrant flavor
Sour cherries have natural acidity that creates flavor balance when combined with sugar, resulting in a more complex and satisfying pie.
CPM Berry, Stone Fruit & Apple Pies 3
A plum pie filling turns out extremely tart and thin after baking.
What two corrections should be applied simultaneously?