topic Re: I need some pie advice, please. in Kitchen

I need some pie advice, please.

house_cat — Sun, 01 Jun 2014 14:59:50 GMT

I've gotten very good at making crust. That's the part I always thought was so difficult. It turns out, though, that the thing I'm having most trouble with is the filling. I don't like a runny filling.

What's the secret to pie filling that is thoroughly cooked, but doesn't pool up in the pie pan when you cut a slice?

I know many of you are expert bakers. I really appreciate the advice.

Thank you.

Re: I need some pie advice, please.

sassenach1 — Sun, 01 Jun 2014 15:18:00 GMT

I do not like to cook my fruit filling prior to putting it in the crust to bake. Result can be a runny filling, but the overall texture and taste is excellent. So, I let the pie sit overnight before cutting and that seems to solve the runny filling issue.

Mostly, people don't care, though. They love the pie, runny filling or not.

Re: I need some pie advice, please.

151949 — Sun, 01 Jun 2014 15:39:09 GMT

I always sprinkle a tsp of cornstarch into my fruit when I season and mix it up prior to putting it in the crust.

Re: I need some pie advice, please.

Campion — Sun, 01 Jun 2014 16:02:20 GMT

Depends on what you're baking.

Some things to try--

Sprinkle graham cracker crumbs in bottom.

Let fruit (like peaches) sit with sugar before baking to draw out the juices

Bake longer--let sit. Cornstarch for example will run while hot. When it cools, it sets up.

Another trick is butter and flour--dust fruit w flour and dot with butter. This makes a kind of gel.

Re: I need some pie advice, please.

house_cat — Sun, 01 Jun 2014 16:44:51 GMT

I do mix in a quarter cup of flour with the fruit and I don't cook the fruit prior to baking. Last week I made an apple pie, and while everyone enjoyed it, I thought it was too runny. Yesterday I made a peach pie. I had a feeling it was going to be a problem, because the peaches were so juicy. I let them sit in the bowl after adding the sugar and tried not to put any liquid into the pie with them, but once again, it was too runny for my taste. Maybe I just need to add more flour.

Re: I need some pie advice, please.

chips — Sun, 01 Jun 2014 19:44:16 GMT

My mother always used minute tapioca in her fruit pies, mixed in with the sugar and cinnamon/seasonings. I think the amounts are still on the package. I have used this also with great success. I just have not baked pies lately.

Re: I need some pie advice, please.

Zhills — Sun, 01 Jun 2014 20:03:42 GMT

On 6/1/2014 house_cat said:
I do mix in a quarter cup of flour with the fruit and I don't cook the fruit prior to baking. Last week I made an apple pie, and while everyone enjoyed it, I thought it was too runny. Yesterday I made a peach pie. I had a feeling it was going to be a problem, because the peaches were so juicy. I let them sit in the bowl after adding the sugar and tried not to put any liquid into the pie with them, but once again, it was too runny for my taste. Maybe I just need to add more flour.

OR dip out some of the juice before you add flour.

Re: I need some pie advice, please.

ahoymate — Sun, 01 Jun 2014 20:08:07 GMT

Cut the fruit, toss it with sugar in a colander, and let the juices drain in a bowl. Cook down juices until thick, recombine them with the fruit and thickener, and fill the crust. Enjoy the fabulous fresh summer fruit pie season

Re: I need some pie advice, please.

Lotus — Sun, 01 Jun 2014 20:11:33 GMT

Mix your fruit with cornstarch.....also sprinkle some on the crust before adding your fruit.

PS....I don't cook my fruit first either.

Re: I need some pie advice, please.

Harpa — Sun, 01 Jun 2014 20:13:46 GMT

Don't cut the pie when it's hot.

Re: I need some pie advice, please.

IamDoodles — Mon, 02 Jun 2014 02:26:43 GMT

I make tons of pies since we have tons of apple trees, peach trees,cherry trees, blueberry and blackberry bushes, and this is by far the absolute best product to thicken your pies.

http://www.kingarthurflour.com/shop/items/instant-clearjel-8-oz

Read the reviews.

Re: I need some pie advice, please.

lulu2 — Mon, 02 Jun 2014 02:29:58 GMT

A bit of either corn starch, instant tapioca or flour is a must. (IMO)

Re: I need some pie advice, please.

house_cat — Mon, 02 Jun 2014 03:35:04 GMT

Thanks, everyone. Golden Mariposa, I love KA flour and their website is excellent. I'm ordering myself some of that as soon as I post this comment. Thank you.

Re: I need some pie advice, please.

house_cat — Mon, 02 Jun 2014 03:56:14 GMT

We had an earthquake as I was ordering it… but that didn't stop me.

Re: I need some pie advice, please.

IamDoodles — Tue, 03 Jun 2014 02:12:40 GMT

On 6/1/2014 house_cat said:
Thanks, everyone. Golden Mariposa, I love KA flour and their website is excellent. I'm ordering myself some of that as soon as I post this comment. Thank you.

Hi House Cat

You will love this stuff. No more runny pies with this. America's Test Kitchen also says this is the best. I love KA too. We are going to VT this summer and plan on visiting them. I might need a trailer.

Re: I need some pie advice, please.

house_cat — Tue, 03 Jun 2014 02:48:39 GMT

On 6/2/2014 golden mariposa said:
On 6/1/2014 house_cat said:
Thanks, everyone. Golden Mariposa, I love KA flour and their website is excellent. I'm ordering myself some of that as soon as I post this comment. Thank you.

Hi House Cat

You will love this stuff. No more runny pies with this. America's Test Kitchen also says this is the best. I love KA too. We are going to VT this summer and plan on visiting them. I might need a trailer.

Oh, my! I'm envious on all counts! When we lived in NY, Vermont was one of our favorite vacation spots. If I could move anywhere else in the country I'd choose New England. Have a great time!