Fruit pie fillings that set

Why fillings run

Fruit releases a lot of juice as it bakes. Starches such as cornstarch, tapioca or flour thicken that juice, but only once it actually boils. Pulling a pie when only the edges bubble leaves a soupy center.

Step by step

• Toss fruit with sugar, thickener, lemon juice and a pinch of salt
• Use frozen fruit straight from the freezer and add a little extra thickener
• Bake on a sheet pan to catch drips
• Bake until the juices bubble slowly and thickly in the center vents, often 60–75 minutes
• Cool at least 3–4 hours so the filling sets

Watch for

If the crust browns before the filling bubbles, tent it with foil and keep baking.