Kitchen

[house_cat]

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.

[sassenach1]

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.

[151949]

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

[Campion]

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.

[house_cat]

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.

[chips]

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.

[Zhills]

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.

[ahoymate]

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

[Lotus]

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

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

[Harpa]

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