Thickening Fruit Pies — Thanksgiving Tip of the Day (2024)

FAQs

Thickening Fruit Pies — Thanksgiving Tip of the Day? ›

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

We like tapioca in blueberry, cherry or peach pies. Arrowroot, unlike cornstarch, is not broken down by the acid in the fruit you are using so it is a good choice for fruit with a higher content of acidity such as strawberries or blackberries.

Thickening properties: Cornstarch thickens more effectively than flour but needs higher temperatures to thicken. Toss it with sugar first to help it disperse better when it hits liquid. Stability: While moderately stable, cornstarch can lose thickening power if heated too long or overwhisked once thickened.

Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish. You'll need to use twice as much as you would with cornstarch.

Tapioca-it's not just for pudding! This old-school ingredient may be what your great grandmother used to thicken her pies, and it's still great for making a perfect fruit pie with a clear, stable filling. Tapioca is derived from cassava (also known as yuca or manioc), a starchy root native to South America.

How do you thicken peach pie filling? Use cornstarch! This recipe shows you how to make the filling on your stovetop with the cornstarch to make a nice, thick filling.

Bake the pie fully.

If you don't leave the pie in the oven long enough your thickener doesn't get to the necessary temperature and time to thicken your filling. You want to see thick bubbling! The bubbling of the filling is activating the natural gelatin of your fruit as well as your thickeners.

For a slightly sweeter taste, opt for a cherry jelly or jam. Try adding a few spoonfuls to your prepared filling, tasting as you go. For a more intense sweet flavor, go right to the good stuff and add sugar. A tablespoon of white or brown sugar will take care of any tartness.

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

What does cornstarch do for fruit pies? ›

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

The most common thickeners used for pie fillings are flour, cornstarch and tapioca. These starches all work well to thicken pie filling juices but not of equal power. All thickeners have advantages and disadvantage. The trick is to use just the right amount to achieve the desired thickness after the pie is baked.

Because cornstarch is pure starch, it has twice the thickening power of flour, which is only part starch.

Both are cereal starches, but cornstarch is pure starch while flour contains gluten. The gluten reduces the thickening power of flour. One tablespoon of cornstarch thickens one cup (250 mL) of liquid to a medium consistency. It takes two tablespoons of flour—twice as much—to thicken the same amount of liquid.

Cornstarch Substitute for Fruit Pie Fillings

Just be sure to use 2 tablespoons flour or tapioca starch for every 1 tablespoon of cornstarch in the recipe.

Adding thickening agents: One of the easiest ways to thicken a runny pie filling is to add more thickening agents, such as flour, cornstarch [1], or tapioca. Mix the thickening agent with a small filling and stir it into the remaining. Return the pie to the oven and bake for 10-15 minutes.

Easiest ways to fix a runny pie.

Let your pie cool overnight. Don't be tempted to cut into it sooner! If possible, pour the extra liquid off the pie (save that for ice cream!) and pop it into the freezer for 10 or 15 minutes before serving. It'll hide the runniness and taste great!

Cornstarch Substitute for Fruit Pie Fillings

You can also use tapioca starch if you have it handy. Just be sure to use 2 tablespoons flour or tapioca starch for every 1 tablespoon of cornstarch in the recipe.

Since 2015 the USDA and the National Center for Home Food Preservation has recommended Clearjel® (cook type, not instant) as the thickening agent for some home canned fruit pie fillings. There is not a safe substitute for Clearjel® when canning pie filling.