Baking: Fruit Pie Thickening - Starch Choices

Notes

The science behind pie thickening lies in the starch granules' ability to absorb water and swell when heated. This process, called gelatinization, is what thickens the pie filling. However, different starches gelatinize at different temperatures, so it's crucial to follow the appropriate baking times. A common mistake is adding too much starch, resulting in a gluey texture. To troubleshoot, start with the lower end of the starch measurement and adjust as needed. Safety is generally straightforward, but ensure your pie reaches an internal temperature of 180°F to kill any potential bacteria. For make-ahead convenience, prepare the filling a day ahead and store it in the fridge before assembling the pie.

Steps

1. 1 Choose your starch based on the fruit type: cornstarch for berries, tapioca for apples, and arrowroot for peaches.
2. 2 Measure 2 to 3 tablespoons of starch per 4 cups of fruit.
3. 3 If using cornstarch, mix it with 1/4 cup of cold water to create a slurry to avoid lumps.
4. 4 For tapioca, use quick-cooking granules and mix directly into the fruit.
5. 5 Toss the starch evenly with the fruit in a large bowl.
6. 6 Add sugar and spices to the fruit mixture and let it sit for 30 minutes to an hour to macerate.
7. 7 Preheat your oven to 375°F.
8. 8 Pour the filling into your pie crust and cover with the top crust.
9. 9 Bake for 50 to 60 minutes or until the crust is golden brown and the filling is bubbling.
10. 10 Check the filling consistency by gently shaking the pie; it should be firm but not wobbly.
11. 11 If the filling appears too runny after baking, you can make a cornstarch slurry and add it to the pie before the last 10 minutes of baking.
12. 12 Allow the pie to cool completely before serving to ensure the filling sets properly.
13. 13 Store any leftovers in the refrigerator for up to 3 days.