Why is my pie always soupy?

Every time I bake a pie with a double crust it always comes out super watery on the inside, almost like soup, but the crust is always done. How do I get the thick consistency I am looking for?

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Merrill Stubbs
Merrill Stubbs December 25, 2011

Usually adding just a bit of cornstarch to the filling will do the trick -- what kind of pie are you making?

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Carebearcp
Carebearcp December 26, 2011

thank you! well i've made many but they are mostly fruit pies. the last one was apple cranberry. i live at high elevation; do you think that would have anything to do with it?

Helen's All Night Diner
Helen's All Night Diner December 26, 2011

I like to use tapioca rather than cornstarch. Directions are on the box. Amounts depend on the type of fruit you are suing. Are you venting the pie?

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Merrill Stubbs
Merrill Stubbs December 26, 2011

Yes, much better idea to use tapioca!

vrunka
vrunka December 27, 2011

I also like to use tapioca to thicken fruit pies -- usually about 2 tablespoons per pie does the trick, maybe a tablespoon more for watery fruits. Instant tapioca works best.

Also make sure you cut some good-sized vents in the top crust to let the steam escape!

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vvvanessa
vvvanessa December 27, 2011

one helpful thing with apple pies i've found is to season the apple slices and then let them sit for a few hours to let some of the liquid release before putting the fruit in the crust. i also like tapioca, but i use tapioca starch.

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Carebearcp
Carebearcp December 27, 2011

thanks for the help!

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