The Best Fruit Pie Secrets
Fresh fruit pies are much loved desserts, especially during the summer when there is an abundance of juicy, sweet berries and blushing peaches and plums.
I often hear that making pies is scary because pie crust is challenging and fruit fillings are too runny. I hope this post will allay some of those fears.
This delicious Rhubarb pie was from Funk Farms Foods in Schodack Landing, NY
The best tip I ever learned about making fruit fillings was to combine, in a large bowl, the fruit and the sugars called for in the recipe. Let the mixture sit for about 30 minutes so that the fruit juices will ooze out. Strain the fruit liquid into a small saucepan. Mix together some cornstarch and water until the cornstarch is completely combined. Heat the fruit liquid over medium heat and slowly drizzle in the cornstarch mixture. When the juice is thickened, remove the pan from the heat.
When cool, combine the thickened juice with the fruit. Continue with the recipe directions from there.
I found a terrific blog post, from King Arthur’s Flour, that shows the testing that they did regarding this topic. Check out Thickening fruit pies: no runs, no drips – no errors. This post is filled with many great tips.
Note that I did not receive any compensation from King Arthur Flour in regards to their post.
I hope this information helps you to bake wonderful pies.