I have children at home that dislike the conventional pie filling featuring whole cut up pieces of fruit suspended in a blob of cornstarch-- but they love fruit pastries with the filling being almost like a jam-like fruit puree.
I'm trying to make a pie that would have a nice, sticky, thick, jam-like Strawberry filling but am a bit worried.
Will jam work as an adequate pie filling? It won't be too sweet will it? Jam also gives off the appearance of often being quite a firm semi-solid also, instead of like pie filling.
And would it be better to make my own jam, so I could control the sugar to fruit ratio?
Any advice is welcome.
Thanks for the help anyone can offer.