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Do you like whipped cream on your fruit pie?

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Put me down as a NO.

N. O.

Just no.

You?

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  1. I like whipped cream. I like fruit. I like fruit pie. I like whipped cream on my fruit. I like whipped cream on my fruit pie.

    1. I don't really like fruit pie but I don't HATE it. Whipped cream makes it yummier for me.

      1. No. Love fruit pie. No whipped cream!

        1. No. Unless it's a whipped cream pie. I think whipped cream on a fruit pie quickly turns to a milky puddle and ruins the great fruit, adds too much richness to an already rich fruit (if done right). On the other hand a whipped cream pie with pudding underneath or a lemon or lime curd with super whipped fresh cream can be light and refreshing on a hot summer day.

          so no on traditional. top and/or bottom crusted fruit pies
          and yes to the refrigerated cream pies

          3 Replies
          1. re: HillJ

            just put it on the side, or in a separate dish.

            1. re: Chowrin

              you jest? whipped cream in a separate dish for a slice of pie?
              heavens NO.

              1. re: Chowrin

                a monkey dish of whipped cream, or nearly everything else you can think of, is very typical of every diner in these parts. nearly everything is served "on the side" and/or in a monkey dish and any request for "on the side" is never met with resistance.

            2. Yes. I like it on all types of pies. I also prefer it on cakes (rather than frosting). I love it on fresh fruit too...or on my finger.

              1. A scoop of vanilla ice cream please!

                1. No, doesn't fit.

                  1. sometimes, especially if it's not too sweet.
                    Creme fraiche, yes.
                    Ice cream, yes.
                    Cool Whip, um, no.

                    2 Replies
                    1. re: sunshine842

                      I second this list.

                      1. re: sunshine842

                        I'm with sunshine

                      2. Yes to real slightly sweetened whipped cream, vanilla whipped cream, or a chantilly cream. But it depends upon the sweetness/tartness of the pie and the spice level. No to the faux stuff, or even real whipped cream from a can. Hot pie with a high quality vanilla ice cream is ok. Hot or cold apple pie, easy on the pie spices, must have a hunk of cold, extra sharp cheddar. And to pie in general, it must be a fresh made pie from scratch. No frozen or made from canned ingredients. (Well, I have had some very well made pumpkins pies using canned pumpkin, but that is an exception, and rare.)

                        15 Replies
                        1. re: JMF

                          You only have sour cherry pies once a year? Poor you. They freeze just fine in foodsaver bags. (okay, there is a quality decrease. but it sure isn't canned!).

                          Berrypies don't seem to suffer much from using the costco frozen berries. Actually, you couldn't make the pie (blueberry/huckleberry/raspberry) without using frozen or non-local berries.

                          1. re: Chowrin

                            Commercially frozen berries and fruit can actually be of much higher quality than fresh fruit since it is usually picked at peak freshness and frozen immediately.

                            I actually don't care much for most berries unless they are wild that I hand pick. Well, blueberries are an exception. I like all blueberry pie. but each summer I go to Maine and get a huge amount of wild Maine blueberries and freeze some and the rest I make into preserves, sauce, syrup, and pie filling that I freeze.

                            1. re: JMF

                              Blueberries grow everywhichway around here (though the biggest fields are in WV). I think it's the soil. Lowbush, so they're scrawny (and flavorful!).

                            2. re: Chowrin

                              Do you have a tried and true recipe for a sour cherry pie filling? Fresh sour cherries are available in the shuk here these days but are quite expensive, so I'd like to use them for something really great.

                              1. re: almond tree

                                My notes say to add 3/4 cup white sugar and 3Tbsp(or a bit more) Minute Tapioca to the fresh cherries (and juice). I think you want about 4-5 cups of cherries (we have them premeasured, as we foodsaver-freeze our cherries).

                                Do let the sugar/tapioca mix "marinate" with the cherries for about 15 minutes before putting into the pie crust. For me, it's enough to start the filling first, and then roll out the crust.

                                1. re: Chowrin

                                  Thank you. I want to try this at least once this summer. Do you have any idea what 4-5 cups of cherries would work out to in kilos (or pounds)? Google is not being very helpful :).
                                  Do you bake it with a full top crust, lattice crust or ...?

                                  1. re: almond tree

                                    Lattice crust! only lattice crust! A full top crust will create a cooking disaster. The lattice helps remove water from the filling -- you should cook until it's bubby.

                                    My google says 2lbs of unpitted cherries (I remember getting about 5 pies per 10lb bucket of pitted cherries with juice).

                                    Unpitted cherries is signing yourself up for a redsplashed kitchen, just warning you now...

                                    1. re: Chowrin

                                      Do you mean you can buy them pitted?

                                      1. re: almond tree

                                        Yup. They have a machine in Ohio that pits the ones from Michigan that we buy in a slurry here in PA. (we pay a farmer to drive out and get the cherries -- he does it for the area).

                                        1. re: Chowrin

                                          Well, I did it. Got what look to be the last of the fresh sour cherries, splattered my kitchen as you predicted pitting them all and baked myself a cherry pie.
                                          I could not find tapioca. I did have potato starch but read mixed reviews about that as thickener, so in the end I used a few T white flour. Probably too much as the pie was not as juicy as I would have liked. Still very good, and better the day after baking.
                                          Maybe by next summer I can get my hands on a package of tapioca & experiment some more.
                                          And I did not have -- or want -- whipped cream on top.

                                  2. re: Chowrin

                                    I use 6 cups of pitted cherries (a generous 2 lbs) for a regular sized Pyrex pie plate, with a cup of sugar, a T. of lemon juice and 4 T. of tapioca flour (or a little more if the cherries are juicy). I generally get just enough overflow of juice this way to get the sticky goodness all over the outer crust. And Chowrin, I am VERY jealous of your access to MI sour cherries. I'm from MI and never realized how much better the cherries there are until I moved to NY. We can pick our own at some farms upstate, but they are just NOT as good as the MI ones.

                              2. re: JMF

                                pumpkin pie needs whipped cream from a can. I'm pretty sure it's a law somewhere. :)

                                1. re: sunshine842

                                  Does fresh whipped cream from an Isi canister count?

                                  1. re: JMF

                                    no - it's gotta be sweet, with a touch of xanthan gum.

                                2. re: JMF

                                  I meant no frozen supermarket pies and none of those pre-made pie fillings like supermarket bakeries use.

                                3. No, but sometimes arriving with a fruit pie at a lady friend's house can be a Trojan horse than enables me to innocently smuggle in a can of Redi-Whip for use later.

                                  6 Replies
                                  1. re: Veggo

                                    O.o

                                    1. re: Veggo

                                      <<shudder>>

                                      1. re: foodieX2

                                        Absolutely. Shudder(sp) the windows, lock the gates, and close the barn doors before the fun begins.

                                        1. re: Veggo

                                          Not much could be less erotic than redi whip.

                                          1. re: foodieX2

                                            yer doin it wrong.

                                            1. re: sunshine842

                                              And not using the whole can.

                                    2. No, never. The only fruit pie I like is apple. Love that with a small wedge of cheddar on the side. (my dad ate it that way when I was little!) However, I LOVE whipped cream on pumpkin pie!!! mmmmmm!!!

                                      1. No. No whipped cream, ice cream, nada. Give it to me straight.

                                        1. Yes. But I would much rather have vanilla ice cream.

                                          In fact, I only eat fruit pie if I have whipped cream or ice cream, and I only eat fruit pie with whipped cream if there's no ice cream around!

                                          1. the only fruit pies i eat are apple or fresh strawberry. whipped cream on either please. yes please, a larger dollop would be nice.

                                            1 Reply
                                            1. re: KaimukiMan

                                              No peach cobblers? What kind of life is that?

                                            2. YES on raw/fresh fruit pies (I like fresh strawberry and fresh peach pie especially). Creme fraiche is nice too. NO on cooked fruit pies. Those need ice cream, or in the case of apple, cheddar cheese. I don't eat pumpkin pie so I can't comment there.

                                              1. Generally no, as a good fruit pie should be a nice combo of sweet and tart, and the whipped cream clashes with the tart...but I'm not against it in principle. I've had a fresh strawberry pie that needed the whipped cream to cut the sweetness, and an apple pie that didn't suffer from it...

                                                1 Reply
                                                1. re: thursday

                                                  I think that sweet and tart needs a cream to balance everything out. I would always choose ice cream but whipped cream is good on creamier pies, ie pumpkin.

                                                2. No thanks. Actually, I don't "get" whipped cream. I cook with cream, but straight whipped cream, sweetened or not, just doesn't light me up as creme fraiche does.

                                                  1. If it's apple pie, I prefer a scoop of vanilla ice cream. If it's a piece of berry pie of some sort, then real whipped cream. Cool Whip is never an answer to anything.

                                                    1. I liked whipped cream on everything (dessert-related). I could eat it straight with a spoon by the bowl if I let myself, which I do not. If whipped cream showed up on my fruit pie, I would be ecstatic. I would scrape it off and eat it first all by itself. Then I would delve into my fruit pie.

                                                      1 Reply
                                                      1. re: charmedgirl

                                                        Me too! Tho, whenever I get whipped cream on a fruit pie (and we're talking fresh whipped), rarely do I actually eat a bite of pie and cream together. Why ruin the whipped cream :-)

                                                        Plus, if eating pie, I'll likely have a coffee on the side, and a big dolop of whipped cream in good hot coffee is dessert in itself.

                                                      2. No whipped cream on any pie. Not because it tastes bad, but because it dilutes the flavor of whatever pie it's added to.

                                                        1. No, not on fruit pie. Not ice cream either. It melts and makes everything soggy and ruins the integrity of the crust. I do like whipped cream or ice cream on fruit crisps however, totally different ball game.

                                                          And for the record, I refuse to have ice cream with my cake. Cake is sacred, ice cream turns it into a soggy mess. I hate going to birthday parties where they serve a blob of ice cream on a perfectly lovely cake!

                                                          2 Replies
                                                          1. re: Jpan99

                                                            guess you're not one of those who indulges in the childish treat "breakfast" of a slice of chocolate cake in a bowl with cold milk poured over the top.

                                                            1. re: sunshine842

                                                              Yeah, that sounds disgusting!