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Thickening Juicy Fruits for Pies
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When particularly juicy fruit,
such as berries, cherries, peaches, etc., is used for pie, flour or other
starchy material must necessarily be used to thicken the juice and thus
prevent it from running out when the pie is served.
If the fruit you are using is very
sour, a proportionately larger quantity of flour will be necessary. This
is due to the fact that the acid of the fruit reduces the starch in the
flour to dextrine, and this form of carbohydrate does not have so much
thickening power as the starch in its original form had.
The same thing takes place
when browned flour is used in making sauce or gravy. As experience will
prove, browned flour must be used in greater quantity than white flour
or a thinner sauce will be the result. The browned flour and the flour
cooked with the acid of fruits are similar so far as their thickening power
is concerned, for the one is reduced to dextrine by the application of
dry heat or hot fat and the other by moist heat and the presence of acid.
BROWSE RECIPES:
 Berry Pie
Cherry Pie
Classic Apple Pie
Cranberry Pie
Dried Fruit Pies
Mince Pie
Mock Cherry Pie
Mock Mince Pie
Peach Pie
Quick Apple Pie
Raisin Pie
Rhubarb Pie
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