Name: Pie Filling
Ingredients: 1 tsp flavor or spices of choice (cinnamon, five-spice powder, pie spice, etc.) (optional); 1 tsp flavor or spices of choice (vanilla extract, ground ginger, citrus zest, etc.) (optional); 1 cup [200 g] sugar; 2 lb [910 g] fruit, pitted and cut up; ¼ cup [35 g] cornstarch; 2 Tbsp cornstarch; 2 lb [910 g] fruit (I usually keep the peels on but cut the seeds away and then cut into large chunks); ½ tsp salt

Preparation info

Difficulty
Easy

Appears in

Pulp

By Abra Berens

Published 2023

About

Grand pie master Paula Haney has a truly revolutionary way of handling juice management in apple pies. She taught me to cut up the apples, toss them in the required sugar, spices, and starch, and let macerate for 25 minutes. Let the resulting liquid drain for 25 minutes before cooking that starch-rich juice into a thick fruit goo. Then (and only then) do you build the pie. This process helps pull out the bulk of the liquid, in advance of baking, that would normally leech fr