CPM Fruit Filling Thickeners & Ratios 3

Question 1

A blueberry pie filling is consistently runny after baking. What is the most likely cause?

Accepted Answer

Insufficient thickener was used for the high moisture content of the berries

Answer

Blueberries release a large amount of liquid during baking, and an inadequate ratio of thickener to fruit will result in a runny filling.

Question 2

A standard recipe for a 9-inch apple pie filling calls for 2 tablespoons of cornstarch. If you switch to all-purpose flour as the thickener, approximately how much flour should you use?

Accepted Answer

4 tablespoons

Answer

Flour has roughly half the thickening power of cornstarch, so you generally need about twice as much flour to achieve the same consistency.

Question 3

Why do tart cherry pie fillings generally require more thickener than sweet cherry pie fillings?

Accepted Answer

The acidity in tart cherries can weaken starch gels, requiring extra thickener

Answer

The higher acid content of tart cherries can partially hydrolyze starch gels, so bakers compensate by increasing the amount of thickener in the recipe.

Question 4

For a fresh strawberry pie filling that will NOT be baked (used as a refrigerator pie), which thickener is most appropriate?

Accepted Answer

Instant ClearJel mixed in without cooking

Answer

Instant ClearJel thickens without heat, making it ideal for no-bake or refrigerator pie fillings where fruit is not cooked.

Question 5

Rhubarb pie filling tends to become excessively watery. Which technique best controls this in addition to adding thickener?

Accepted Answer

Macerating rhubarb with sugar and draining off excess liquid before filling the pie

Answer

Macerating rhubarb with sugar draws out moisture through osmosis; draining this liquid before filling reduces the total water load that the thickener must handle.

(CPM) Certified Pie Maker Practice Test

(CPM) Certified Pie Maker Practice Test

CPM Fruit Filling Thickeners & Ratios 3