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Home Cooking 6

Improving my Pie Filling

SmallSteps3000 | Dec 9, 201404:10 PM

Hi all!

I would like to create a pie filling for my ''Hand-Pies'' at home wherein the fruit has been broken down and softened up to a somewhat runnier jam-like sauce/consistency. This type of filling is usually found in pastries like Guava pastries or Toaster Strudels (first picture) as opposed to the whole-cut up pieces of intact fruit suspended in a glob like most commercial pies (second photo).

Can anyone give me some clues on how I can get close to achieving this? Guava pastries usually use paste, and for something like Blueberries just isn't an option. The filling doesn't seem to be exactly like jam either.
Help?

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