My baked pie's always come out juicy/water..?

Question

How do I bake a fruit pie without coming out too juicy or watery when I cut it open?

Answer 1

cook your fruit down in sugar til it becomes syrupy and add a quarter to half cup of flour then put it in you pie shell and bake till the edged are golden works very well God Bless

Answer 2

You can sprinkle about 2 tablespoons of flour in the bottom of your bottom crust or add a few tablespoons of tapioca to your pie filling. I would say you have some fresh fruit that is just too juicy without maybe doing both. That is info from my Grandma. I called her.

Answer 3

For my apple pie, I sprinkle sugar cinnamon and flour on to the sliced apple before I toss them in the crust. While it cooks that little bit of flour keeps the juices tied up.
Here's the filling from a cooking light recipe:

2 cups thinly sliced peeled Granny Smith or other tart apple such as Newtown, Pippin, or Crispin (about 1 pound)
2 cups thinly sliced peeled Braeburn or other all-purpose apple such as Empire (about 1 pound)
1 cup thinly sliced peeled Rome or other firm baking apple such as Baldwin or Winesap (about 1/2 pound)
1 cup thinly sliced peeled McIntosh or other tender apple such as Gravenstein or Jonathan (about 1/2 pound)
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt


Notice the 3T of flour. Try this when cooking your pies, no matter what the filling. Toss the fruit with a little bit of lfour and they won't be watery.

sounds good right about now.

Answer 4

Add some corn starch when you mix your fruit and sugar. That will thicken the fruit juices that are released during the baking process.

Some people use flour, but I think that makes the liquid a little too thick and heavy. Corn starch will give you a nice, silky liquid.

Answer 5

Adding flour does help if you are making fruit pies. Just watch how much you put in because it can make the juice too thick. I like the answer that said about 3 spoons for a good thickner. I also lightly sprinkle my bottom crust before putting in the filling to keep the bottom fro getting soggy.

Answer 6

Hi,
A great tip for you would be to add a little cornstarch to your fruit and sugar mixture. I prefer cornstarch over flour, it's just a personal choice. I think it comes out much better. Just don't add too much, then your pie will be dry.

Happy Baking!
Check out my easy dessert recipes blog at:
http://easydessertrecipes.tumblr.com for more tips and tricks and great easy dessert recipes!!

Answer 7

-3/4cups fat-free (skim) milk
1package (4-serving-size) sugar-free instant vanilla pudding and pie filling
4ounces reduced-fat cream cheese, softened
12to 16 whole ladyfingers
2tablespoons cream sherry (optional)
2cups fresh or frozen raspberries
1/2cup thawed frozen fat-free nondairy whipped topping


Preparation: 1.Whisk together milk and pudding mix in large bowl. Beat in cream cheese with electric mixer at medium speed until smooth; set aside.
2.Place half the ladyfingers on bottom of 8- to 10-inch glass serving dish. Top with 1 tablespoon sherry. Spread half the pudding mixture over ladyfingers. Arrange raspberries over pudding, reserving a few for garnish. Repeat layers with remaining ingredients.
3.Top with whipped topping. Refrigerate 1 hour. Garnish with reserved raspberries just before serving.

Answer 8

Coat whatever fruit you are using in flour. This should help.

Answer 9

first add a lil more flour but ALSO

drain your fruit well or if using frozen fruit, thaw it first

Answer 10

you can add a thickening agent—such as corn starch, arrowroot, or flour.