Pastry Certification Practice Test

The cooked fruit method is the most suitable choice for making raisin pie because it involves preparing the ingredients by cooking them prior to baking the pie. Raisins, which are dried grapes, benefit from being rehydrated and flavored through cooking, allowing them to become plump and juicy. This method often includes combining the raisins with sugar, spices, and sometimes a thickener, cooking them on the stove until the mixture reaches the desired consistency before placing it into a pie crust for baking.

In this context, the fresh fruit method is less applicable since raisins are not fresh fruit, and using this method would not provide the right texture or flavor needed for the pie. The baked fruit method typically relies on fruits that release juices while baking, which is not ideal for raisins that would require rehydration first. The frozen fruit method is also not relevant here, as freezing does not work well for dried fruits like raisins, which are meant to be used in their cooked form to achieve the best results in pies.