Name typical fillings for pies and the common thickening agents used.

• A. Fruit fillings thickened with cornstarch or tapioca; cream fillings thickened with cornstarch, eggs, or flour.
• B. Fruit fillings thickened with gelatin only; cream fillings thickened with butter only.
• C. Fruit fillings thickened with sugar; cream fillings thickened with salt.
• D. Fruit fillings thickened with water; cream fillings thickened with corn syrup.

Answer: (B)

Pie fillings gain their structure from ingredients that swell and set when heated. Fruit fillings are typically thickened with starches like cornstarch or tapioca, which create a smooth, glossy consistency as they trap moisture. Cream fillings rely on proteins and starches—eggs, flour, or cornstarch—to firm the mixture during cooking. Butter is not used as a thickener, and options that rely on gelatin only, sugar by itself, water, salt, or corn syrup don’t provide the proper thickening action for standard pie fillings. So the best description is fruit fillings thickened with cornstarch or tapioca and cream fillings thickened with cornstarch, eggs, or flour.