A deep-dish, homemade fruit pie is a thing of beauty.
Its a great housewarming gift, an acceptable apology, and a good way to make friends.
Thats what makes the disappointment of cutting into a watery-bottomed fruit disaster all the more poignant.
The key to making the best fresh (or frozen) fruit pie is to cook your filling first.
Why should you cook fruit pie filling before baking?
I almost always see this with apple pies that use the raw-apple method.
The upper crust air pocket is your pies other special magic trick of disappointment.
The apples will take longer to cook.
This results in tender bites of fruit, but also shrinkage.
How do you thicken a fruit pie filling?
Add the fruit to a pot
Place the desired amount of fruit in a large pot.
Over medium heat, add two tablespoons of water and, if desired, some sugar.
Add the thickening agent
Stir occasionally as the fruit continues to cook.
After about five minutes, most of the fruit juice will release and be bubbling.
You’re then ready to add your thickening ingredient.
Depending on how much filling you’re making, you might need more of this mixture.
Slowly pour in the slurry while you’re stirring the filling.
Taste and adjust
Once youve mixed in your thickener, bring it back to a boil.
If you want it to stand up when you slice it, add more slurry.
Allow it to cool to room temperature.
This technique is a must when you’re using frozen berries and fruits for pie, too.
You have the perfect filling, with no surprises.
Allow it to cool and get ready to slice into the most fruit-packed pie of your life.
