Apple and other fruit pies

WinesNot Whines · November 2011

Do you add anything to make the pie filling less soupy? Like tapioca or something like that?

victoria1212 · November 2011

I have never had soupy pie results. Are you using enough fruit?

WinesNot Whines · November 2011

I think so. It's like the fruit is too juicy, so the filling becomes more liquidy than I'd like. When you cut the pie, filling comes out all over the place. I've noticed some recipes for apple pie recommend using a couple of teaspoons of tapioca powder to prevent this problem.

maryandkirk0909 · November 2011

Cornstarch will also work for this. That's what I use with cherry pies.

victoria1212 · November 2011

I do put my apple slices on a paper towel while I make the crust. Then I pile them in- sprinkle with a little flour, sugar, butter and lemon juice. I am sure the flour thickens the juice some.

cep1976 · November 2011

I toss my apple slices with 1/4 cup of flour.

tomandcourt · November 2011

You can add cornstarch. It also helps to mix the fruit with the sugar/etc., let it sit for a bit, and then drain out any moisture. That way when it cooks there won't be any extra.

I'm assuming you're blind-baking the crust too?

(I first typed that "bling-baking" . . . it's time to leave.)

smacb · November 2011

flour or corn starch

belizeitornot · November 2011

are you using pink ladies? i ask because i made a pie a few weeks ago with pink ladies we picked at homestead, and i had this problem. literally, the runniest filling i have ever had. i did put a couple tablespoons of flour in for that very purpose, but i think i need to add more next time.

JJwritergirl · November 2011

I add flour and cornstarch with the spices... although my pie yesterday was apple soup, so I obviously didn't add enough.

MrsHabious · November 2011

check out alton brown's recipes. he uses tapioca flour

Simpsongal1 · November 2011

You should use a thickener with a fruit pie - natural pectin and flour just are not enough. I use quick tapioca or corn starch. 2-4 Tbsp depending on the juiciness of the fruit. Be sure to pulverize the tapioca first -- or you'll get large globules (tasteless but not so pretty). Frankly, I prefer corn starch but Cooks Illustrated is big on tapioca. It comes down to personal preference. You could drain the juice, but why ditch all that lucious flavor?

To the OP - pink ladies are good eating applies but I don't think they're very good for baking. Granny smith, golden delicious, and empire are some of my favorite baking apples. Use a mixture of apples for an interesting pie -- try your local farmer's market.

soprano87 · November 2011

WNW, I've never had that problem with my go-to apple pie recipe:

http://www.epicurious.com/recipes/food/views/Spiced-Apple-Pie-817

(Sorry, it won't let me make it clicky)

This turns out perfectly every time. I do a crumb topping instead of a crust topping. It's delish.

WinesNot Whines · November 2011

I made an apple pie this weekend and incorporated a couple of different suggestions: I added 1 TBSP flour and 1 TBSP corn starch to the filling mixture, let it sit for about half an hour, and then added the apples minus a little bit of juice, which was left in the bowl. It turned out great! The filling held up exceptionally well.

I also saw a couple of recipes that suggested concentrating the extra liquid and adding it back into the pie, but I wasn't willing to put in that much effort this time.

Apple and other fruit pies

Re: Apple and other fruit pies

Choose Another Board

Search Boards