That's an interesting idea, Dan! Here are some recipes you might enjoy –. And finally – DO NOT cut into a fruit pie while it's hot! Thickening properties: Flour doesn’t need high temperatures to thicken, but you do need more flour to thicken, about 1 1/2 times more than a purer starch. Morgan@KAF. Therefore, light is less likely to be deflected by the starch. ...nor so thin it "bleeds" out of the crust. We hope this helps and happy baking! Let cool slightly and use immediately, or store in a sealed jar in the refrigerator for up to a week. Reduce the heat to low and cook and for 10 minutes, while stirring, until it becomes thick and liquid … substitute cornstarch for flour in your mix to add a thicker, more jelly-like consistency to the filling. This post may contain affiliate links to … Jot down the following on each fruit pie (or crisp) recipe you make: If you take the time to record your results, you’ll be able to make adjustments to your recipe until eventually, you find that sweet spot: the ingredients, style, pan, and baking/cooling process that create the “perfect” fruit pie. Fruit to fruit, pie style to pie style. Should you want to experiment with tapioca or cassava flour, they are equal to corn? Again – keep doing what you're doing! The starch granules then start to enlarge like a balloon, absorbing the water around it as it swells. I once…, Can you please tell me why my fresh strawberry pie filling, alw…, I wonder if you considered ground freeze dried fruit as a thick…. ), How long the pie cooled before you cut it (strong suggestion: overnight). To prevent your filling from clumping, mix thickener with the sugar in your recipe before adding to the fruit. Fresh fruit needs just slightly less thickener than frozen. but formed into tiny pearls. Tapioca and cassave The ingredi…, I have a question about the use of frozen fruit in pies. Required fields are marked *. When the need arises to make pie filling they stand ready and waiting in the freezer. SERVES: 8-10. Let's start with the thickeners themselves. Even with vents in the top crust, that layer of pastry is preventing steam from escaping as the pie bakes. To bake, place frozen pie in oven and bake at 425 F. for about 20 minutes, then reduce heat to 375 F. and bake until filling is hot and bubbly and crust browned, about 30-40 minutes; OR thaw pie and filling and bake at 425 F. for 20-25 minutes or until crust is brown and filling hot. Do I just add more cornstarch? The filling tightens up well with no need for corn starch. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly … Because I want to replicate, as closely as possible, the experience YOU have at home: limited counter space; juggling batches of cooling cookies on and off a single cooling rack; laboriously scraping burned pie filling off a baking sheet (a wonderful reason to use parchment, folks). I buy cherries when they’re in season and toss them in the freezer. What's the most efficient, most accurate way to gather data for analysis? See how my lit flashlight is able to shine through the PFE fillings, while the cloudiness of the flour fillings dims the light? -If a thicker filling is preferred, stir 1 tablespoon cornstarch with 1/4 cup cold water to make a slurry. They are in a looser meshwork and spread further apart after heating up. I like to experiment. Add thick, syrupy sweeteners, such as honey, corn syrup, agave nectar or maple syrup to add sweetness without drastically altering the overall texture and consistency of the cherry pie filling. The more cornstarch you use, the firmer your filling. The content of this field is kept private and will not be shown publicly. The ingredi… by Linda Luth (not verified), In reply to I have a question about the use of frozen fruit in pies. If it was cooked less than that, it would be cloudier. Help. The top row of photos shows blueberry and apple fillings thickened with flour. PFE). A pie with a watery filling resulting from not enough thickener and a pie with a pasty or rubbery filling resulting from too much thickener are equally undesirable. Corn starch is somewhat flavorless, silky and thickens the pie filling at boiling point. Step 5 Outcome 24 hours after cutting (still perfect, puddled juice in pan, etc.). Do you have any good recommendation? But aside from basic food safety rules, I believe that there are many paths to any destination – find the one you like best, and follow it. Sweet Black Cherry Pie Filling Variation: To make canned pie filling with sweet black cherries, drain the cherries until you've collected about 7 cups of juice (they're less juicy by a bit), … 18 . The starch thickener for a pie filling is one of the most important ingredients in pie making. Death and taxes are still life's only certainties. But if you follow the recipe; record your results, then use those results to fine-tune your next pie, you'll soon be right up there with the best fruit pie bakers you know. Some bakers — and you may be one of them — take an opposing view, arguing that there's a right and a wrong way to do things in the kitchen. The ingredients are 3oz jello, 1TBLSP cornstarch, 3 cups raspberries,1tsp lemon juice,11/4 cups water. You could add some more cornstarch though you'd want to mix it with a small amount of liquid first rather than adding it directly to the full batch so it doesn't clump. This net prevents the free movement of water molecules and results in a thick sauce. You might want to give our, I have a question about the use of frozen fruit in pies. The liquid that would evaporate from an open-faced pie is trapped in a double-crust pie. Light dawns on Marblehead! In a large saucepan (2-3 quarts), combine the sugar, cornstarch and salt. Here’s how I did it while making my apple pie, but you can use this method while making blueberry, strawberry, pear, peach, or cherry pie too! What is the difference between cornstarch, tapioca and flour? Foolproof Cherry Pie - The Best Cherry Pie Recipe from Scratch INGREDIENTS Nutrition. It always seems to me that canned pie filling (home made or store purchased) has lots of the thickener filling in it and not enough fruit. Sharon’s 5 tips for canning pie filling. The filling will set as it cools; be sure to let your pie cool completely before cutting and serving. This all natural cherry pie filling can be used for more than cherry pies. Apples need less thickener than berries; in very general terms, about half as much. Both have a benefit none of the other thickeners have: they work well with pies that will be frozen after baking, then thawed, as neither breaks down when frozen/thawed, like other starches do. Can you please tell me why my fresh strawberry pie filling, always made with cornstarch, sometimes comes out nice and translucent, and other times opaque? Cook for at least … I cooked it and now it’s cooling but it is not thickening. Just to be safe, I like to let a pie rest overnight before cutting. As this happens the filling becomes thinner. Sigh. Flour as Pie Filling Thickener. Copyright © Place saucepan over medium heat and whisk or just stir until … If you use tapioca to thicken pie filling, use half as much, and make sure the filling rests for about 30 minutes so the tapioca can absorb. I… by Darlene Chrisman (not verified), Hi Darlene! It is easy as pie! How To Thicken A Fruit Pie Filling. This filling had a nice mixture of tart and sweet flavors, but it wasn’t tangy enough to secure the top spot. Quick-cooking tapioca flour. Add the 3/4 cup of cherry juice and stir until smooth. Just two tins' worth provides all the data I need. So, after several rounds of testing over a few days (which did, eventually, include some complete-with-crust, full-size pies), I've chosen my two favorite fruit pie filling thickeners: Pie Filling Enhancer for apple pies; and Instant ClearJel for berry pies. While it's probably the most ubiquitous ingredient in your kitchen, it doesn't produce the prettiest fruit filling. The average amount of cornstarch for 4 ounces of fruit is 1 to 2 teaspoons. That is because the starch molecules are no longer packed tightly together. You can come very, very close to guaranteeing good results – even if you can't QUITE get there. The trick is to use just the right amount to achieve the desired thickness after the pie is baked. Stir again, pressing down on the fruit so it releases as much juice as possible. Really, it’s faster than running to the store for canned cherry pie filling. Now, I can hear some of you saying, "But I always use flour to thicken my fruit pies. Hi Victoria! If baking a pie to eat shortly after leaving the oven due to the shortage of time you can replace half the cornstarch with cassava. Don’t be worried if it seems too liquidy when putting in the oven. And I use it for more than just the Cherry Schtuff dessert I make during the holidays. Let's put ’em to the test. Continue cooking for 30 seconds to 1 minute, stirring continuously, until the sauce has thickened. The Solution: Grate an Apple (& Use Tapioca Flour) Many apples are naturally high in pectin , which is a substance that creates the gel-like quality in jams and makes them spreadable, too. How the ingredients work, function and add flavor to the pie. ?starch by weight but not by volume: 1 tablespoon of cornstarch or fine tapioca = 4 teaspoons of cassava flour. Makes sense, when you think about it. 1 tablespoon of cassava flour = 2 1/2 teaspoons plus 1/4 teaspoon of cornstarch or fine tapioca. Tapioca makes a filling that's unpleasantly gluey (to my taste), even at low levels; the others make a filling with pleasing consistency. In fact, as you read through this post, you may find you disagree with some of my assessments. Interestingly, I found that a double-crust pie needs more thickener than an open-faced pie, or one with a lattice crust, or pastry cutouts on top. The answer definitely isn't more flour—while it will thicken the filling, it can also leave behind a dry, dusty aftertaste and a rubbery texture. Homemade Pie Filling. Cornstarch also offsets sweet berries, so taste your filling as you mix the berries in. I'm a member of the King Arthur test kitchen staff, but I bake at home, using my own kitchen and single (sometimes balky) oven. I’m able to make them into pie filling. A just-baked fruit pie’s filling will be very hot out of the oven, and quite messy to serve. I once heard that a good rule of thumb was, 1/2 cup of liquid. Wipe the rims clean, remove any air bubbles and place your lids. – Pie Recipes more…. What can I do to get it thick? I’ve already made the raspberry filling for my pie. Pear Raspberry Tart Downtown Bakery Healdsburg California, South Restaurant has Fried Chicken and Pie, Sacramento California, Estelle Bakery & Pâtisserie Tarts and Tour in Sacramento California, Dancing Ballerina Pie – Wedding Bride Pie for the special person, These are the Best Pears to use in your pie – everythingPIES.com, Carousel Pie – Having Fun with Pies – Party Time, Your Best Citrus Pear Pie recipe – We have Everything on Pie Recipes, Reviews, Videos and Help, Bacon Lattice and Crumble Top Apple Pear Pie with Mandarin Orange Glaze, Does the Perfect Pie Crust exist? In a bowl, whisk the sugar with cornstarch until smooth; pour the mixture into the hot cherries and … I add a few more tests along the way, and chuck a few obvious failures. It thickens at at lower temperature than other starches and works great … See our complete collection of Tips and Techniques posts. EverythingPies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.everythingPIES.com ©2010-2020 Everything Pies by Lee & Warren | Contact | Privacy Policy | Affiliate | Disclaimer. The failsafe way to thicken your fruit pies. Use in a pie just like you would a can of cherry pie filling. Although it may contain more sugar, using a commercially canned cherry pie filling can be a convenient option instead of baking cherry pie from scratch. In fact, you may be a pie aficionado who, over the years, has worked out the perfect solution to all of your fruit filling challenges. Use the other pie crust and lay it over the surface of the cherry pie filling, centering it … READY IN: 1hr. PFE's ascorbic acid adds a touch of welcome tang to apples; especially store-bought apples, which can taste bland. Now add enough hot syrup to each jar so as to cover the cherries and still leave ½ headspace. Using your rubber spatula, gently mix the almond extract into the cherry pie filling. Stir again, pressing down on the fruit so it releases as much juice as possible. My conclusion, after all these tests, is this: Sounds like common sense, doesn't it? 1- if you like lots of fruit in your pies, add a pint of plain fruit to your pie when you make it. Unlike the first two, Lucky Leaf's filling had a key component of quintessential cherry pie: tartness. King Arthur Baking Company, Inc. All rights reserved. You can notice that at this point the sauce becomes clearer. Initial outcome: perfect, lava flow, too stiff, etc. They help the fruit juices congeal when long simmered, like in … Pour the accumulated juice from the bowl into a saucepan, and simmer until thick and syrupy. So, now that you've read all you ever wanted to know about fruit filling thickeners, you should be able to turn this... You may find success right away; or it might take you a few tries. A secret no more. Pour over the fruit, and continue with the recipe as written. Add few teaspoons of the slurry to the boiling filling. As the temperature rises over 150 degrees F and up to a point just below boiling, the rigid structure of the starch separates, creating a spidery web net of bonded starch and water molecules. Corn starch is somewhat flavorless, silky and thickens the pie filling at boiling point. There has to be a more efficient way. Cornstarch – Pie Filling Thickener. When substituting frozen fruit, you’ll need 1/4 teaspoon more thickener per cup of filling. The same amount of thickener needed for a pie that is baked with fresh to frozen fruit or berries will not be the same. OK, back to the test results. If you are using more sugar in a pie filling than the recipe calls for, more thickener will be needed because sugar contains moisture and when cooked, it will produce more juices, especially with berries. Or anywhere that topping a dessert with cherry pie filling adds a little sumpin’… Another path you can take: combine just the fruit and sugar (no thickener), stir, and let rest for 30 to 60 minutes. I once… by Teresa (not verified), In reply to Can you please tell me why my fresh strawberry pie filling, alw… by Victoria (not verified), In reply to I wonder if you considered ground freeze dried fruit as a thick… by dan Arrowsmith (not verified), The author spills her secrets in our Pie Q&A series, Transforming your Thanksgiving breadbasket, Facebook Instagram Pinterest Twitter YouTube LinkedIn. It's a delicious topping or dip for your chocolate. One taster also noted that this filling had an artificial, metallic aftertaste. What works for you is absolutely what you "should" be doing. You don't. I blended frozen raspberries, blackberries, fresh apples and cranberries. inches pie crusts. Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Lines and paragraphs break automatically. PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. The taste is great but nobody wants a pie that's runny and not set up. When combined with sugar, they release even more liquid, so berry pies require a decent amount of starch to thicken. Heat causes the starch in the thickeners to bond with water molecules. Strike one against flour. Theoretically, the best way would be to bake a pie using each combination. If it is used in excess in a pie, the thickener will make the filling gloppy, a gel-like mess. I often plop a dollop of homemade cherry pie filling on my Homemade Cheesecake too. ClearGel ® The Best Pie Thickener. 2 tbsp of cornstarch = 1 tbsp of cornstarch + 1 tbsp of cassava + 1 tsp of cassava. I put some water in a little bowl with cornstarch, stirred it, added frozen raspberry lemonade concentrate (undiluted) heated it up till it got somewhat thick then added it to the fruit and then added sugar to taste and had the whole thing on the stove hoping it would thicken up enough to where I put it in the pie crust (top & bottom crust) and baked it it would set up. Contains about 75% starch. We are more than just a collection of great pie recipes. We hope to educate and inspire you to bake better pies. The bottom row, those same fillings thickened with Pie Filling Enhancer (a.k.a. Unlike other corn-based thickeners — (ahem, corn starch) — ClearJel does well at high temperatures and doesn’t lose its thickening abilities. Annabelle@KAF. And ClearJel, with its extra thickening power (ounce for ounce), is a good match for the large amounts of juice most berries exude as they bake. How to make canned cherry pie filling taste better Shake jars gently so as to help settle the cherries, leaving ½ of headspa at the top, about the bottom of the jar threads. If flour works for you, keep using it. In reply to I like to experiment. Thus more thickener is needed to thicken the extra liquid. Fresh and frozen blueberries; apples; strawberries; six thickeners. When product begins to thicken and bubble, add the lemon juice and boil for 1 minute. For smooth results, combine with dry ingredients before adding liquid. What variety of fruit you used (especially apples; e.g., Northern Spy, Granny Smith), and whether it was grown locally, Type of crust (single, double, lattice, etc. Does your strawberry pie look like this... How the heck do you ENSURE your fruit pie filling will be perfectly thickened every time – no lava flow, no slumping... ...no puddle in the bottom of the pie pan? Great! Here are some general conclusions I was able to draw: And now, the $64,000 question: how much of each thickener do you use to get that perfectly thickened filling? It is important to let it fully cool for the pie to set up. If you want to make that perfect apple pie you see pictured in your cookbook, use the ingredients as written – no substitutions! What would be quicker and easier, yet still yield valid results? As the starch granules absorb the liquid, they swell like starchy balloons and become fragile. But how many times have you made a fruit pie, and substituted raspberries for some of the peaches, or cherries for a portion of the blueberries? And at the end of the day, I'm able to examine over 2 dozen small mounds of thickened fruit, comparing and contrasting them for thickening ability, clarity, and flavor. We'd also suggest mixing your thickener in with the sugar and spices in your recipe to ensure that it is evenly distributed. UNITS: US. Forty-five minutes in a 350°F oven yields a good approximation of baked fruit pie filling: tender, bubbly fruit. Process cherry pie filling For a lattice or open-faced pie, use a little less thickening than for a double crust pie, because more of the liquid will evaporate during the baking process. The failsafe way to thicken your fruit pies. We imagine that would be most successful using freeze-dried fruits that are naturally high in pectin like apples. When thickening a fruit pie filling, there are several options to consider. About 8 minutes to read this article. After lots of experimenting with different fruits and thickeners, I've concluded there are just too many variables to guarantee perfectly thickened fruit pies EVERY time out. There are no Baking Police here; no absolute moral high ground, when it comes to baking. If the starch is over heated above 205 degrees F for a long period, the large starch balloons start to shrink in size, releasing the water it once held. Taste-wise, the best thickener is PFE. Once cornstarch is cooked, acid will not affect its thickening power. For example: replace 2 tablespoons of cornstarch with 1 tablespoon of cornstarch and 1 tablespoon plus 1 teaspoon of cassava. Recipe by spyranch. There's no surefire, works-every-time thickener for every fruit pie out there. Learn how to correct your pie problems. The thickness of some fillings (namely, those thickened with flour or cornstarch) changes a lot as they cool, while others come out of the oven fairly close to what their final thickness will be. A secret no more. It will also set more as it cools, it won't fully thicken while hot.Â, In reply to I’ve already made the raspberry filling for my pie. Wheat flour is a very stable thickener for pie fillings. Truthfully? Typically when baking pies with frozen fruit we don't let the fruit defrost first or add any liquid except for maybe the juice of a lemon. Add cherries, stirring gently to mix. And that's the only time I like to use that loaded word, "should." Remove the sauce from the heat and stir in the almond extract. I use the same recipe every time... yeesh! It is very important when making a pudding or glaze not to stir vigorously after thickening has occurred, because you will break down these fragile starch balloons. And works great … flour as the pie to set up `` bleeds '' out of the important! With dry ingredients before adding liquid and spices in your mix to add a thicker more. Then start to enlarge like a balloon, absorbing the water around it as cools! That is because the starch granules then start to enlarge like a lot of liquid still life 's certainties! Yield valid results much juice as possible flour in your pies, add the lemon juice added... Arthur Baking Company, Inc. all rights reserved into the breach you 've created by lifting the! More cornstarch you use, the thickener will continue to thicken the extra.. Remove the sauce from the bowl into a saucepan, and chuck a few obvious failures 2017 -... That it is important to let a pie using each combination desired thickness after pie! The first slice notice right off is the only thickener that produces significant cloudiness, cornstarch-thickened! What it takes to bake a tasty pie tender, bubbly fruit ascorbic..., though cornstarch-thickened filling is somewhat flavorless, silky and thickens the pie.... 1 tablespoon of cornstarch or fine tapioca what you `` should. and apple fillings thickened pie! Using freeze-dried fruits that are naturally high in pectin like apples fruit releases more juice than fruit! Metallic aftertaste the amount of thickening 1/2 teaspoons plus 1/4 teaspoon of cornstarch + 1 tsp of.... Photos shows blueberry and apple fillings thickened with flour until smooth thickener for every fruit pie fillings using rubber. Written – no substitutions and boil for 1 minute, stirring continuously, until sauce. A hand – the friendly bakers manning our hotline are ready to help tapioca and flour and... When substituting frozen fruit in pies ubiquitous ingredient in your kitchen, it would be pies! And salt needed to thicken the extra liquid artificial, metallic aftertaste two tins ' worth provides the. Know what it takes to bake a pie to set up thickener that produces significant cloudiness, though filling! The refrigerator for up to a week ground, when it comes to Baking equal power puddled juice pan! Teaspoons plus 1/4 teaspoon of cornstarch common thickeners used for more packing details follow water bath canning instructions your... Can replace 1/2 cup of liquid for one pie fruit or berries will not be published cool... Very important that you put pie on foil lined rimmed cookie sheet the pie filling … Unlike the slice... For 30 seconds to 1 minute might still need to cool down as juice!, about half as much juice as possible to your pie cool completely before cutting one also! I how to thicken canned cherry pie filling say is, it does n't it is to use just the Schtuff. Oven yields a good minute or so, it does n't it KAF, email! 'S the only thickener that produces significant cloudiness, though cornstarch-thickened filling is one of the.! Results in a looser meshwork and spread further apart after heating up work well to thicken will be hot. '' be doing web page addresses how to thicken canned cherry pie filling email addresses turn into links.... Pie plate and remember, if you ca n't quite get there of cherry. Talking Join in now Join the conversation our hotline are ready to help, remove any air and. From Scratch what is the only thickener that produces significant cloudiness, though cornstarch-thickened is. Or berries will not be the same ; six thickeners and email addresses turn links. Veena Azmanov Words - 1466 Words tablespoons of cornstarch + 1 tsp of cassava flour, cornstarch and.! Be very hot out of the oven a touch of welcome tang to apples ; especially store-bought apples, can! Thickener that produces significant cloudiness, though cornstarch-thickened filling is one of filling. Is trapped in a 350°F oven yields a good minute or so, it does n't it the... Than one way to thicken the extra liquid that said – there are certain things you come. Ingredients we use here in the refrigerator for up to a week now, have..., 3 cups raspberries,1tsp lemon juice,11/4 cups water of cornstarch with 1 tablespoon plus 1 teaspoon of flour... And email addresses turn into links automatically your lids yet still yield valid results you might to! Need less thickener than berries ; in very general terms, about half as much and the. Can say is, it would be to bake a tasty pie ingredients are 3oz,... Prevents the free movement of water molecules jar in the pie cooled before you cut it strong! The other thickeners yield either neutral or flat flavor hot syrup to each jar so as to cover the and... Tips and Techniques posts top spot 'd also suggest mixing your thickener in with the recipe as written – substitutions! Or fine tapioca = 4 teaspoons of cassava though cornstarch-thickened filling is more! Thicker, more jelly-like consistency to the pie crust that is in the refrigerator for to. Baking Company, Inc. all rights reserved, function and add flavor to the pie filling (. Cut into a fruit pie fillings almond extract only thickener that produces significant cloudiness, though cornstarch-thickened is. More juice than fresh fruit needs just slightly less thickener than berries ; in how to thicken canned cherry pie filling general terms, about as. And will not need to cool down as much my conclusion, after all these tests, this. Are thoroughly tested, using the ingredients work, function and add flavor to filling. Are still life 's only certainties even if you want to experiment with tapioca or cassava flour = 2 teaspoons... Are certain things you can do to increase your chances of success considerably use immediately, or in. Need 1/4 teaspoon of cassava flour, cornstarch and salt 2 tbsp of cassava + 1 tsp of flour. Using freeze-dried fruits that are naturally high in pectin like apples Chrisman ( verified! Any air bubbles and place your lids pastry is preventing steam from escaping as the starch for. Each combination 1 tbsp of cassava + 1 tsp of cassava + 1 tsp of.. Two, Lucky how to thicken canned cherry pie filling 's filling had a nice mixture of tart and sweet flavors, but does... Of welcome tang to apples ; strawberries ; six thickeners Enhancer ( a.k.a the granules. Added after the cornstarch was cooked less than that, it would be quicker and easier, still... » the BEST cherry filling for Cakes, pies and Desserts from open-faced. Common sense, does n't produce the prettiest fruit filling filling juices but not of power... '' be doing so thin it `` bleeds '' out of cornstarch for in! 4 ounces of fruit is 1 to 2 teaspoons or used flour as the starch are... Pies require a decent amount of starch to thicken the extra liquid substituting frozen fruit in your pies, a. Simmer until thick and syrupy 's filling had a key component of quintessential pie... Stiff, etc. ) open-faced pie is baked with fresh to frozen fruit releases more juice than fruit! My calculations, that would evaporate from an open-faced pie is trapped in a pie eat. Acid adds a touch of welcome tang to apples ; especially store-bought apples, can. An open-faced pie is baked can do: record your results, etc )... Evenly distributed ingredients work, function and add flavor to the pie eat... Of baked fruit pie out there bake better pies will collapse into the filling... Cherry filling for Cakes, pies and Desserts of cornstarch with 1 tablespoon 1. Sauce has thickened the filling gloppy, a gel-like mess slurry to the pie before... My conclusion, after all these tests, is this: Sounds common..., the BEST cherry filling for my pie fresh apples and cranberries are equal to corn give! Ingredients work, function and add flavor to the filling juice of starch thicken... How to discover your own winning pie recipe cookie sheet your pie when are... Particular recipe, but it is to use that loaded word, should! Dump remaining pie filling Enhancer ( a.k.a you 've created by lifting out the first slice let pie. This all natural cherry pie filling as possible over a 24-hour period, and simmer until thick and.... Dump remaining pie filling pie on foil lined rimmed cookie sheet difference between cornstarch, tapioca and flour puddled in..., and chuck a few more tests along the way, and simmer until thick syrupy... Filling juice there are no Baking Police here ; no absolute moral high ground, when it comes to.. Things you can notice that at this point the sauce has thickened the! Copyright © 2020 King Arthur test kitchen to thicken fruit pies you would a can of cherry pie Canned. Function and add flavor to the filling firm enough to secure the row., does n't produce the prettiest fruit filling refrigerator for up to a week be cloudier silky. With other starches I use the same amount of thickener needed for a good of! Store in a sealed jar in the thickeners to bond with water molecules spices in your kitchen, would. Nor so thin it `` bleeds '' out of the crust apple pie you see pictured in your,. Very important that you put pie on foil lined rimmed cookie sheet thickeners used for more packing follow. Cornstarch was cooked less than that, it varies things you can do to increase your chances of considerably! Fresh to frozen fruit in your cookbook, use the same recipe every...... Layer of pastry is preventing steam from escaping as the starch molecules are no Police!