juicy pies

[ChowderMan]

we've all been there....
especially apple and peach. way to much juice on the bottom....


has anyone ever heard of a method to predict if the fruit is extra juicy - so one could up the corn starch/tapioca/flour/whateverthickener....



I use apples from the supermarket, from local orchards - trees _right there_ kind of places. they vary . . . some go super juice, some don't - same variety, etc...


the only thing I've come across is the theory of cooking down the filling, remove the fruit, concentrate the juices, then go with some 'controlled' amount of thickener.

 

[Sass Muffin]

I'm sure not a pie expert by any means,Chowdah.
Hopefully someone can advise on this.
Perhaps Johnny West.

 

[Johnny West]

I have the same problem with blackberry and blueberry pie and add more thickener, usually flour or cornstarch.

 

[ChowderMan]

..usually flour or cornstarch....


but is that after the fact? I'm looking for a way to predict:
"for these (fillintheblank) I need double the . . ."


for any given batch of peaches, they 'react' pretty much the same - but unless I bake a pie a day, increasing the thickener . . , results are spotty.

 

[Johnny West]

Evidently yesterday was National Pie Day. The mrs made a lemon pie from scratch that was excellent.

 

[QSis]

I'm not Johny West who advises here, but I also don't want to do necroposting. Perhaps I will be banned, but as a cook and culinary specialist in the past I really want to warn the hostesses about the false prediction. This applies to fruits and vegetables from the same batch. Part must be peeled when it comes to peaches, then soak in salt. If the moisture is completely released for 2-3 days, then a minimum portion of starch should be added. If the fruit remains, it is best to add 1.5 parts of the starch to the one already added in the recipe. I live in Australia and we even check Beef Jerky Australia before cooking, as someone else wrote here, I don't remember his name. I saw that they gave advice on vacuum testing and freezing. You can simply experiment so that the mass of moisture is recognized as a liquid. Apply Archimedes' Law and find out how much water one fruit displaced before it was cooked. Remember that 70% of the water will go away.

Hello, CaroliMay! We welcome new members who contribute valuable information and experience, so please stick around to share yours!

Lee