Specific different in fruit preserves vs. fruit pie filling? I've made preserves a lot lately.
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?