How to prevent a runny pie filling
Nobody wants to eat pie soup. Here are some tips to make sure your fruit filling thickens up:
>> Don’t mess with the fruit:flour/cornstarch ratio. If you add extra fruit, be sure to add more thickener too.
>> Bake the pie until the filling juices are visibly bubbling through the vents in the pie crust. Thickeners like cornstarch need to reach the point of boiling before they are activated.
>> Cool the pie completely before serving, as it needs that time to set up. This will take a few hours so plan ahead. If you want to serve the pie warm, reheat it in a 350 degree oven for 30 minutes.
