Monday, October 29, 2018

Fruit Pie Glue

348.  Fruit Pie Glue
Did you ever think you would see the words "Glue" and "Pie" in the same title?  Well, this is a great secret of professional bakers they keep under wraps.
While visiting a friend this past summer I learned of this great secret to keep your fruit pie from that runny disaster when the corn starch doesn't seem to thicken just so.  Or when you slice the pie too soon before it cools completely.  This "Glue" creates a perfect thickness so you can go ahead and slice a semi-warm pie and not worry about the filling spilling out into the pie plate.  You will be so surprised.

 Note the texture to achieve for the perfect "glue".  This may be mixed with fresh or frozen fruit.
 It will be perfect every time.
 Make sure to always vent your pies with large slits in a two crust pie or use a lattice top as pictured.
(Photo courtesy Chris R.)
"Baking may be regarded as a science, but it's the chemistry between the ingredients and the cook that gives desserts life.  Baking is done out of love, to share with family and friends, to see them smile."  -  Anna Olson

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