I need some help with my fruit pie fillings. I can make a good pie crust, but my fillings using fresh fruit(including peach, blueberry, blackberry/blueberry, and apple) always turn out too watery. I have tried different thickeners, like cornstarch, potato starch, and flour, but the pies alway turn out a little too watery. I usually use 4-5 tablespoons of the thickeners. I'm reluctant to use much more because I'm concerned it will create a gritty texture.
Does anyone have any suggestions? By no means am I looking for a filling with a consistency of canned filling. I prefer some juiciness, but my pies are a little too watery or juicy for my tastes. Should I try another thickener, like tapioca? Is the heat of baking causing the thickeners to break down? Any help would be appreciated. Thanks!