I love fruit pies, especially peach and berry. Michael loves apple. As much as I love fruit pies, they hate me. They refuse to thicken their juices when baked, choosing instead to let it run out like water, ruining the crust. I have attempted everything I could think of to get the filling to thicken with results ranging from fairly good to disastrous. Fairly good means that the filling was somewhat thick but still watery and runny. Disastrous means it was like a big giant gummy bear, failing to yield to the sharpest knife.
Here is a blackberry pie from the past with its juices running free.
I finally gave up on peach, copping out for cobbler.
These little blueberry pies were good but a bit close to gummy bear stage.
This strawberry rhubarb came close but still not exactly what I wanted.
I started tinkering with thickeners like a mad scientist. This peach pie was light year’s from my earlier watery peach pies.
My work really paid off with the blackberry pie I made last night. The juice thickened nicely bit didn’t become gummy. There were no free-flowing juices to make the crust soggy. It was just right!
Michael says that they true test of my victory over fruit pie filling will come when I make a non-runny apple pie. Gauntlet thrown! I picked up the apples at the farmer’s market this morning. As soon we finish the berry pie, I’ll take on the dreaded apple pie.
I will share my secret once I put the final touches on it. Until then, please keep checking back. There will be apple pie. 🙂