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Fresh Fruit Pies

post #1 of 5
8/8/11 at 9:07pm
Thread Starter 

I recently made a peach pie. When the pie had cooled I cut it and found that after I took out the slice a lot of peach juice was in the pan amking a soggy base crust. How can I avaoid this in the future?

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post #2 of 5
8/8/11 at 9:32pm

What did you use as a thickener for the filling and how much did you use?

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post #3 of 5
8/8/11 at 9:47pm
Thread Starter 

The recipe said to use 1/4 c. flour or cornstartch. I used flour.Maybe I should have used cornstartch.I think it might be a better thickener.

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post #4 of 5
8/8/11 at 10:18pm

People have different preferences for thickeners.  For fruit pies, I prefer tapioca (either tapioca starch or instant tapioca ground to a powder).  Conversion would be 2 tsp tapioca to 1 Tbsp flour - so 8 tsp tapioca instead of your 1/4 cup of flour.   Tapioca will also stand up to acidic fruit better than cornstarch.  It is also somewhat more forgiving than flour if you add more than the necessary amount (to a point of course).   Flour can be pasty if you overdo it.  Another alternative thickener would be ClearJell.  You can also sugar your peach slices, let them sit for a while and  then drain off the excess juice to reduce the moisture content.

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post #5 of 5
8/9/11 at 3:50am

The starches make a clearer filling over the  flour. The acids in fruit will eventually break them all down. Tapioca I find is better in berry type pies. Guava gums and  modified food starches are also pretty good. Pectin will work to.

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