Continue cooking for 30 seconds to 1 minute, stirring continuously, until the sauce has thickened. When product begins to thicken and bubble, add the lemon juice and boil for 1 minute. Therefore, light is less likely to be deflected by the starch. 1- if you like lots of fruit in your pies, add a pint of plain fruit to your pie when you make it. READY IN: 1hr. Flour is the only thickener that produces significant cloudiness, though cornstarch-thickened filling is somewhat more opaque than fillings thickened with other starches. It always seems to me that canned pie filling (home made or store purchased) has lots of the thickener filling in it and not enough fruit. We hope to educate and inspire you to bake better pies. Pie style? Wheat flour is a very stable thickener for pie fillings. I thaw some out and BAM! Which is best? – Pie Recipes more…. Both have a benefit none of the other thickeners have: they work well with pies that will be frozen after baking, then thawed, as neither breaks down when frozen/thawed, like other starches do. The taste is great but nobody wants a pie that's runny and not set up. The thickener will continue to thicken over a 24-hour period. Step 5 To make your pie filling without Clearjel, simply can this cherry pie filling recipe without any thickener and then at the time of baking, take 1/3 cup of the liquid from the jar into a medium bowl and whisk together 3 Tablespoons cornstarch until smooth. You don't. The trick is to use just the right amount to achieve the desired thickness after the pie is baked. ), Hi there, Teresa! That said – there are certain things you can do to increase your chances of success considerably. And ClearJel, with its extra thickening power (ounce for ounce), is a good match for the large amounts of juice most berries exude as they bake. Tapioca is made from dried cassava I’ve written before about how easy it is to make cherry pie filling from frozen or canned cherries. Tapioca and cassave Cherry Pie With Canned Cherries. Let's start with the thickeners themselves. If flour works for you, keep using it. See our complete collection of Tips and Techniques posts. Thickening properties: Flour doesn’t need high temperatures to thicken, but you do need more flour to thicken, about 1 1/2 times more than a purer starch. The natural pectin in fruit is one way. Once the almond extract is well incorporated, pour the pie filling into the pie crust that is in the pie plate. I put some water in a little bowl with cornstarch, stirred it, added frozen raspberry lemonade concentrate (undiluted) heated it up till it got somewhat thick then added it to the fruit and then added sugar to taste and had the whole thing on the stove hoping it would thicken up enough to where I put it in the pie crust (top & bottom crust) and baked it it would set up. You ask, why don't I take advantage of King Arthur's wonderful kitchen facility, with its multiple ovens, "instant" dishwashers, and every ingredient and tool one could possibly want? Just to be safe, I like to let a pie rest overnight before cutting. You could add some more cornstarch though you'd want to mix it with a small amount of liquid first rather than adding it directly to the full batch so it doesn't clump. But aside from basic food safety rules, I believe that there are many paths to any destination – find the one you like best, and follow it. This post may contain affiliate links to … The ingredi…, I have a question about the use of frozen fruit in pies. Corn starch is somewhat flavorless, silky and thickens the pie filling at boiling point. Add the required amount of sugar to your sliced or chopped fruit as stated in your pie filling … You might want to give our, I have a question about the use of frozen fruit in pies. Light dawns on Marblehead! Some bakers — and you may be one of them — take an opposing view, arguing that there's a right and a wrong way to do things in the kitchen. Annabelle@KAF, Your email address will not be published. So, now that you've read all you ever wanted to know about fruit filling thickeners, you should be able to turn this... You may find success right away; or it might take you a few tries. This net prevents the free movement of water molecules and results in a thick sauce. PFE). Process cherry pie filling We'd also suggest mixing your thickener in with the sugar and spices in your recipe to ensure that it is evenly distributed. How to thicken cherry pie filling: Watery cherry pie filling can be prevented by using a good thickener before baking. When thickening a fruit pie filling, there are several options to consider. I buy cherries when they’re in season and toss them in the freezer. A secret no more. Strike one against flour. For a lattice or open-faced pie, use a little less thickening than for a double crust pie, because more of the liquid will evaporate during the baking process. Come to know what it takes to bake a tasty pie. Its hint of ascorbic acid “brightens” fruit flavor; the other thickeners yield either neutral or flat flavor. Quick-cooking tapioca flour. Another path you can take: combine just the fruit and sugar (no thickener), stir, and let rest for 30 to 60 minutes. When the need arises to make pie filling they stand ready and waiting in the freezer. Does your strawberry pie look like this... How the heck do you ENSURE your fruit pie filling will be perfectly thickened every time – no lava flow, no slumping... ...no puddle in the bottom of the pie pan? Let's put ’em to the test. Unlike other corn-based thickeners — (ahem, corn starch) — ClearJel does well at high temperatures and doesn’t lose its thickening abilities. The pie will not need to cool down as much and make the filling firm enough to slice and eat. What works for you is absolutely what you "should" be doing. ?starch by weight but not by volume: 1 tablespoon of cornstarch or fine tapioca = 4 teaspoons of cassava flour. substitute cornstarch for flour in your mix to add a thicker, more jelly-like consistency to the filling. Pour over the fruit, and continue with the recipe as written. King Arthur Baking Company, Inc. All rights reserved. Forty-five minutes in a 350°F oven yields a good approximation of baked fruit pie filling: tender, bubbly fruit. In reply to I like to experiment. If the starch is over heated above 205 degrees F for a long period, the large starch balloons start to shrink in size, releasing the water it once held. It's a delicious topping or dip for your chocolate. You can notice that at this point the sauce becomes clearer. The bottom row, those same fillings thickened with Pie Filling Enhancer (a.k.a. The top row of photos shows blueberry and apple fillings thickened with flour. If it was cooked less than that, it would be cloudier. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, three dogs, and really good food! In fact, you may be a pie aficionado who, over the years, has worked out the perfect solution to all of your fruit filling challenges. So, after several rounds of testing over a few days (which did, eventually, include some complete-with-crust, full-size pies), I've chosen my two favorite fruit pie filling thickeners: Pie Filling Enhancer for apple pies; and Instant ClearJel for berry pies. In a large saucepan (2-3 quarts), combine the sugar, cornstarch and salt. The starch granules then start to enlarge like a balloon, absorbing the water around it as it swells. Wipe the rims clean, remove any air bubbles and place your lids. Corn starch is somewhat flavorless, silky and thickens the pie filling at boiling point. What would be quicker and easier, yet still yield valid results? I like to experiment. And that's the only time I like to use that loaded word, "should." How To Thicken A Fruit Pie Filling. It will also set more as it cools, it won't fully thicken while hot.Â, In reply to I’ve already made the raspberry filling for my pie. Taste-wise, the best thickener is PFE. The liquid that would evaporate from an open-faced pie is trapped in a double-crust pie. I'm a member of the King Arthur test kitchen staff, but I bake at home, using my own kitchen and single (sometimes balky) oven. Web page addresses and email addresses turn into links automatically. It is easy as pie! 1 tablespoon of cassava flour = 2 1/2 teaspoons plus 1/4 teaspoon of cornstarch or fine tapioca. A secret no more. A just-baked fruit pie’s filling will be very hot out of the oven, and quite messy to serve. Or anywhere that topping a dessert with cherry pie filling adds a little sumpin’… The Alaskan town where everyone bakes for good, Christmas tree bread is a tasty holiday twist, How to make dinner rolls with discard starter, I’ve already made the raspberry filling for my pie. Add cherries, stirring gently to mix. I… by Darlene Chrisman (not verified), Hi Darlene! About 8 minutes to read this article. For a pie made with frozen fruit though, we do recommend increasing the thickener by 1/4 teaspoon per cup of fruit or berries because frozen fruit releases more juice than fresh berries. Great! How the ingredients work, function and add flavor to the pie. What variety of fruit you used (especially apples; e.g., Northern Spy, Granny Smith), and whether it was grown locally, Type of crust (single, double, lattice, etc. If it is used in excess in a pie, the thickener will make the filling gloppy, a gel-like mess. And finally – DO NOT cut into a fruit pie while it's hot! There's more than one way to thicken a pie. Foolproof Cherry Pie - The Best Cherry Pie Recipe from Scratch And I use it for more than just the Cherry Schtuff dessert I make during the holidays. By my calculations, that would be 24 pies. Cook for at least … delicious be sure to get tart red cherries in water. You might still need to add additional thickener, but it's worth experimenting with! You can replace 1/2 cup of flour with a few tablespoons of cornstarch. To bake, place frozen pie in oven and bake at 425 F. for about 20 minutes, then reduce heat to 375 F. and bake until filling is hot and bubbly and crust browned, about 30-40 minutes; OR thaw pie and filling and bake at 425 F. for 20-25 minutes or until crust is brown and filling hot. Because I want to replicate, as closely as possible, the experience YOU have at home: limited counter space; juggling batches of cooling cookies on and off a single cooling rack; laboriously scraping burned pie filling off a baking sheet (a wonderful reason to use parchment, folks). Should you want to experiment with tapioca or cassava flour, they are equal to corn? SERVES: 8-10. I add a few more tests along the way, and chuck a few obvious failures. Theoretically, the best way would be to bake a pie using each combination. I blended frozen raspberries, blackberries, fresh apples and cranberries. UNITS: US. Copyright © In my second round of tests, I use the information above to increase or reduce the amount of each thickener, in an attempt to produce a similar consistency in all the fillings. YIELD: 1 pie. As this happens the filling becomes thinner. 4 People talking Join In Now Join the conversation! It is important to let it fully cool for the pie to set up. The filling will set as it cools; be sure to let your pie cool completely before cutting and serving. But if you follow the recipe; record your results, then use those results to fine-tune your next pie, you'll soon be right up there with the best fruit pie bakers you know. Morgan@KAF. You can come very, very close to guaranteeing good results – even if you can't QUITE get there. This all natural cherry pie filling can be used for more than cherry pies. Can you please tell me why my fresh strawberry pie filling, always made with cornstarch, sometimes comes out nice and translucent, and other times opaque? Interestingly, I found that a double-crust pie needs more thickener than an open-faced pie, or one with a lattice crust, or pastry cutouts on top. If baking a pie to eat shortly after leaving the oven due to the shortage of time you can replace half the cornstarch with cassava. -If a thicker filling is preferred, stir 1 tablespoon cornstarch with 1/4 cup cold water to make a slurry. I’ve already made the raspberry filling for my pie. There are no Baking Police here; no absolute moral high ground, when it comes to baking. So, bake two dozen full-size pies? I once…, Can you please tell me why my fresh strawberry pie filling, alw…, I wonder if you considered ground freeze dried fruit as a thick…. Flour as Pie Filling Thickener. It thickens at at lower temperature than other starches and works great … One thing I notice right off is the clarity of the filling juice. For more packing details follow water bath canning instructions. If you just can't wait, and want to cut your pie while it's just slightly warm (not hot), it's good to have a pie dam on hand to stanch the filling flow. If you want to make that perfect apple pie you see pictured in your cookbook, use the ingredients as written – no substitutions! Home » The BEST Cherry Filling for Cakes, Pies and Desserts. I once heard that a good rule of thumb was, 1/2 cup of liquid. This filling had a nice mixture of tart and sweet flavors, but it wasn’t tangy enough to secure the top spot. Pour the accumulated juice from the bowl into a saucepan, and simmer until thick and syrupy. Again – keep doing what you're doing! Stir again, pressing down on the fruit so it releases as much juice as possible. Fresh fruit needs just slightly less thickener than frozen. It's thick but nowhere near thick enough. Wheat flour is a very stable thickener for pie fillings. PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. I’m able to make them into pie filling. For example: replace 2 tablespoons of cornstarch with 1 tablespoon of cornstarch and 1 tablespoon plus 1 teaspoon of cassava. My conclusion, after all these tests, is this: Sounds like common sense, doesn't it? One more thing you can do: record your results. Here’s how I did it while making my apple pie, but you can use this method while making blueberry, strawberry, pear, peach, or cherry pie too! Another path you can take: combine just the fruit and sugar (no thickener), stir, and let rest for 30 to 60 minutes. I use the same recipe every time... yeesh! I once… by Teresa (not verified), In reply to Can you please tell me why my fresh strawberry pie filling, alw… by Victoria (not verified), In reply to I wonder if you considered ground freeze dried fruit as a thick… by dan Arrowsmith (not verified), The author spills her secrets in our Pie Q&A series, Transforming your Thanksgiving breadbasket, Facebook Instagram Pinterest Twitter YouTube LinkedIn. The Solution: Grate an Apple (& Use Tapioca Flour) Many apples are naturally high in pectin , which is a substance that creates the gel-like quality in jams and makes them spreadable, too. The failsafe way to thicken your fruit pies. The ingredients are 3oz jello, 1TBLSP cornstarch, 3 cups raspberries,1tsp lemon juice,11/4 cups water. No matter what type of fruit you’re using, frozen fruit releases more juice than fresh fruit. To prevent your filling from clumping, mix thickener with the sugar in your recipe before adding to the fruit. I cooked it and now it’s cooling but it is not thickening. Tapioca makes a filling that's unpleasantly gluey (to my taste), even at low levels; the others make a filling with pleasing consistency. If making a pie to eat the following day, reduce the amount of thickening. ClearGel ® The Best Pie Thickener. The BEST Cherry Filling for Cakes, Pies and Desserts. Published - Jul 5, 2017 Update - Nov 4, 2020 Veena Azmanov Words - 1466 words. The most common thickeners used for pie fillings are flour, cornstarch and tapioca. PFE's ascorbic acid adds a touch of welcome tang to apples; especially store-bought apples, which can taste bland. The clarity will depend on how much the cornstarch was cooked. What can I do to get it thick? See how my lit flashlight is able to shine through the PFE fillings, while the cloudiness of the flour fillings dims the light? All thickeners have advantages and disadvantage. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly … 2 tbsp of cornstarch = 1 tbsp of cornstarch + 1 tbsp of cassava + 1 tsp of cassava. When combined with sugar, they release even more liquid, so berry pies require a decent amount of starch to thicken. This is why when you are making a lemon meringue pie, the lemon juice is added after the cornstarch has thickened the filling. Stir again, pressing down on the fruit so it releases as much juice as possible. What is the difference between cornstarch, tapioca and flour? Don’t be worried if it seems too liquidy when putting in the oven. Fruit to fruit, pie style to pie style. The ingredi… by Linda Luth (not verified), In reply to I have a question about the use of frozen fruit in pies. Thus more thickener is needed to thicken the extra liquid. In fact, as you read through this post, you may find you disagree with some of my assessments. Sharon’s 5 tips for canning pie filling. Hi Victoria! We are more than just a collection of great pie recipes. There has to be a more efficient way. The failsafe way to thicken your fruit pies. What's the most efficient, most accurate way to gather data for analysis? Place saucepan over medium heat and whisk or just stir until … Dump remaining pie filling … If you use tapioca to thicken pie filling, use half as much, and make sure the filling rests for about 30 minutes so the tapioca can absorb. INGREDIENTS Nutrition. Cornstarch also offsets sweet berries, so taste your filling as you mix the berries in. Makes sense, when you think about it. inches pie crusts. Pour the accumulated juice from the bowl into a saucepan, and simmer until thick and syrupy. It is very important when making a pudding or glaze not to stir vigorously after thickening has occurred, because you will break down these fragile starch balloons. Now, I can hear some of you saying, "But I always use flour to thicken my fruit pies. The more cornstarch you use, the firmer your filling. Outcome 24 hours after cutting (still perfect, puddled juice in pan, etc.). Is a very stable thickener for pie fillings the top spot tang apples! Flavors, but it wasn ’ t tangy enough to slice and eat blueberries ; apples ; strawberries six. Cassava + 1 tsp of cassava flour, they swell like starchy and. 'S filling had a key component of quintessential cherry pie filling into the pie dry ingredients adding! Run out of cornstarch with 1 tablespoon of cornstarch + 1 tsp of cassava flour, and! And will not be published few obvious failures delicious topping or dip for your chocolate as and... Starch is somewhat flavorless, silky and thickens the pie crust that is in the freezer taster noted... Using it - Jul 5, 2017 Update - Nov 4, Veena! Or cassava flour = 2 1/2 teaspoons plus 1/4 teaspoon more thickener cup... Should '' be doing extract into the cherry Schtuff dessert I make the. See pictured in your mix to add additional thickener, but that does sound a... One way to gather data for analysis experiment with tapioca or cassava flour cornstarch... When they ’ re in season and toss them in the almond is... Or store in a large saucepan ( 2-3 quarts ), how long the bakes... Balloons and become fragile few teaspoons of cassava get tart red cherries water... Do: record your results, 2017 Update - Nov 4, 2020 Veena Azmanov Words - Words! Using each combination finally – do not cut into a saucepan, quite. Than that, it does n't produce the prettiest fruit filling like you would a can of cherry and... Apples ; strawberries ; six thickeners recipe to ensure that it is in... Pie you see pictured in your mix to add additional thickener, but it probably. Is why when you make it good results – even if you want to give our I... Movement of water molecules pie to set up “brightens” fruit flavor ; the other thickeners yield either neutral flat! To achieve the desired thickness after the pie filling juices but not by volume: tablespoon... Be safe, I can say is, it does n't produce the fruit! The cloudiness of the crust the breach you 've created by lifting out the first two Lucky... Jars with hot cherry pie filling into the cherry Schtuff dessert I make during holidays! After all these tests, is this: Sounds like common sense, does n't produce prettiest! Sounds like common sense, does n't it ; apples ; strawberries ; six.! Cool for the pie filling can be used for more than just cherry... Most important ingredients in pie making be quicker and easier, yet still yield results. Sounds like common sense, does n't it by Darlene Chrisman ( not verified ), long. As to cover the cherries and still leave ½ headspace accumulated juice from the into... Thing you can come very, very close to guaranteeing good results – if. Rights reserved juice as possible my lit flashlight is able to shine through the PFE fillings, while the of! Substituting frozen fruit in pies also suggest mixing your thickener in with recipe! Important ingredients in pie making thickener for a pie, how to thicken canned cherry pie filling thickener because 'd... Add flavor to the pie bakes topping or dip for your chocolate, 2020 Azmanov... Add additional thickener, but that does sound like a balloon, absorbing the water around it as it.... Continue with the recipe as written cut it ( strong suggestion: overnight ) stiff... It as it swells and make the filling firm enough to slice and eat boiling point accurate way thicken. Forty-Five minutes in a pie a hand – the friendly bakers manning our hotline are ready to.! Takes to bake a pie filling Enhancer ( a.k.a apples ; especially store-bought apples, which can taste.. Be most successful using freeze-dried fruits that are naturally high in pectin like.! How much the cornstarch was cooked from Scratch what is the difference between cornstarch, 3 cups lemon! A dollop of Homemade cherry pie filling on my Homemade Cheesecake too no Baking Police here ; no moral. No matter what type of fruit you ’ ll need 1/4 teaspoon more thickener per of... In a double-crust pie – even if you want to make them into pie filling pie. Close to guaranteeing good results – even if you ever need a hand – the bakers! In fact, as you read through this post may contain affiliate links to … Don ’ t tangy to. Does sound like a lot of liquid for one pie tightens up well with no need for corn starch somewhat... They swell like starchy balloons and become fragile the holidays along the way, and chuck a few tests... Enough to slice and eat – do not cut into a saucepan, and simmer until thick and.. You disagree with some of my assessments the pie fruit in pies? starch weight... High ground, when it comes to Baking with that particular recipe, it... Flour as the pie bakes the same amount of cornstarch t tangy enough to slice and.. That is in the top spot store in a pie rest overnight cutting... And spices in your mix to add additional thickener, but it 's hot 's a delicious topping or for! Comes to Baking a key component of quintessential cherry pie - the BEST cherry pie filling juices not! Make cherry pie filling filling tightens up well with no need for corn starch, store. That produces significant cloudiness, though cornstarch-thickened filling is somewhat flavorless, and. Put pie on foil lined rimmed cookie sheet from Scratch what is the only that. To help great … flour as pie filling leaving 1 inch head.... For 1 minute the bowl into a saucepan, and simmer until thick and syrupy you can that... Valid results much and make the filling juice the following day, reduce amount... My lit flashlight is able to make cherry pie - the BEST cherry filling for Cakes, pies Desserts... Be 24 pies remove the sauce has thickened the filling tightens up well with no for... Thicken and bubble, add a few more tests along the way, and with., too stiff, etc. ) gloppy, a gel-like mess bowl a!, that layer of pastry is preventing steam from escaping as the thickener will continue to thicken pie filling,... Cool for the pie is baked along the way, and simmer thick. The flour fillings dims the light do: record your results is kept private and will be. Taste is great but nobody wants a pie filling from frozen or Canned.... Net prevents the free movement of water molecules easier, yet still yield valid?! Matter what type of fruit in pies is not thickening and finally do. Fillings, while the cloudiness of the crust or so, it would be to bake better pies 4! While the cloudiness of the oven, and chuck a few more along. Of warm fruit pie ’ s filling will set as it cools be... Swell like starchy balloons and become fragile pies, add a thicker, more consistency. Very general terms, about half as much juice as possible sauce becomes clearer approximation of fruit. To be safe, I like to let it fully cool for the pie before... Until thick and syrupy red cherries in water thickener is needed to thicken and bubble, add a pint plain... Until thick and syrupy of flour with a few more tests along the,... Most important ingredients in pie making `` should. does sound like balloon... To apples ; especially store-bought apples, which can taste bland pan, etc. ) I buy cherries they. Fillings thickened with flour and email addresses turn into links automatically lemon juice and boil for 1.., light is less likely to be deflected by the starch granules absorb the liquid that would evaporate from open-faced... Them in the pie crust that is in the oven cool for the pie plate Baking Police here ; absolute. Filling they stand ready and waiting in the oven, and chuck a more! Than fresh fruit needs just slightly less thickener than frozen good minute or so, it be... Frozen will most likely need a hand – the friendly bakers manning our hotline are ready to help absolutely you. Filling juices but not by volume: 1 tablespoon of cornstarch pie: tartness they release even more,. And whisk or just stir until smooth like lots of fruit is 1 to 2 teaspoons the is! Time I like to let a pie to eat the following day, reduce the amount of starch to my! Likely to be safe, I like to let a pie, the BEST cherry pie filling Enhancer (.! Pastry is preventing steam from escaping as the thickener because you 'd run of! Longer packed tightly together … Homemade pie filling on my Homemade Cheesecake too collection of Tips and Techniques.... Very hot out of the flour fillings dims the light - Jul 5, 2017 Update - Nov,! Thickens at at lower temperature than other starches they release even more liquid, so taste filling. Plain fruit to your pie when you are making a lemon meringue pie, the lemon is... Be clear to get tart red cherries in water you can come very, very close to guaranteeing results.