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tanita's avatar

...have you ever used tapioca starch/flour to thicken fruit pies? It's an old Off-Script With Sohla trick - https://food52.com/story/26328-off-script-fruit-crumble-guide - you don't have to pre-cook, the gel around the fruit stays clear, instead of cloudy as it often is with cornstarch/cornflour, and it gels at a much lower temperature than, allowing you to not overcook the fruit - which I also hate to do. We have raspberries and mulberries this year, and I'm going to attempt to "pie" those, if I ever get more than a handful.

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