Pie filling is the sweet or savory mixture placed inside a pie crust before baking, and it provides most of a pie's flavor and texture. Fruit fillings - apple, berry, cherry, peach, pumpkin - are thickened with cornstarch or flour and usually sweetened and spiced; custard and cream fillings (lemon meringue, chocolate cream) are cooked on the stovetop before being poured into a baked crust; savory fillings such as chicken pot pie or quiche add meat, vegetables, or cheese. Fruit fillings generally need a longer bake at a lower temperature than custard fillings, which bake hot and fast; under-thickening either one is the most common cause of a soggy bottom crust. Filling can be made ahead and refrigerated or frozen before the pie is assembled.