Say Goodbye To Runny Fruit Pies With This Thickening Tip

Fruit pies are a beloved classic, but dealing with a runny filling can be frustrating. A simple yet effective tip can transform your pies into perfectly set masterpieces. The secret lies in choosing the right thickening agent. Cornstarch, tapioca, and flour are commonly used, but each has its pros and cons. Cornstarch is a popular choice due to its ability to create a translucent finish, making it ideal for bright, colorful fillings like cherry or blueberry. Tapioca, particularly instant tapioca, offers a glossy finish and a more stable filling, perfect for pies that need to sit out for a while. Flour is the least translucent but works well in providing a hearty texture, making it suitable for apple or pear pies. The key is to mix the thickener with the sugar before combining it with the fruit to ensure even distribution. Allow the pie to cool completely before cutting, as this gives the thickener time to set. By selecting the appropriate thickening agent and allowing your pie to rest, you can enjoy beautifully set, runny-free slices that hold their shape and showcase the vibrant flavors of the fruit.