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Fruit pies -- how much thickener?


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Fruit pies -- how much thickener?

Anne H | Dec 12, 2006 02:00 AM

Actually, I've been making galettes, but I suppose the question is about the same -- does anyone have good advice on how much thickener to add to get a pie that is neither dry nor dripping? (Or any other technique.) I know it varies depending on the juiciness of the fruit, but I always seem to get it wrong.

And does the amount of sugar make any difference in the end result (consistency, not taste)? I usually reduce the sugar. What about if I omit the butter that is called for? Any impact on consistency?

I normally try to follow the recipe in Joy of Cooking, but the amount of fruit always varies, nor is JOC specific for every fruit.

Cornstarch? Flour? Tapioca?

Favorite fruits recently have been frozen cherries, fresh plums, mixed fresh berries (blueberry, blackberry, raspberry).

Any ideas would be appreciated.

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