It almost seems that making preserves (and developing pectin by hearing to boiling point + 10 degrees, give or take) would be more effective in reaching amazing pie filling consistency... And then pouring into a baked pie crust and finishing in the oven... Versus using cornstarch or other thickeners to do this only in the oven. Can some more experienced pie makers chime in?
Are the fruit to sugar ratios around the same in pie vs. preserves? What about desired texture?
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.