Thank you!
Your support is sustaining the future of local news in our communities.

Ways to thicken fruit pies

The peak season for fruit pies is beginning, and my original thought for this week’s column was to write about the nutritional benefits (and drawbacks) of different types of thickening agents, such as tapioca, cornstarch, flour and arrowroot.

As it turns out, there really isn’t much nutritional data available and some Web sites say that’s because, frankly, there isn’t a lot of nutrition to talk about (especially since, to be honest, you’re not going to use more than a couple tablespoons of these starches in a pie).  All of the starches are basically made from things found in nature and none of them will have much impact for better or for worse on your body.

So the choice of how to thicken your fruit pie filling is up to you.

Tapioca is a popular choice, but some people object to finding what look like little fish eyes under the crust. One solution is to grind the balls up into a powder first. In case you’re wondering, tapioca comes from the root of the cassava plant. The little orbs you buy at the store are not the way tapioca looks when found in nature; in other words, don’t worry about ruining the integrity of your tapioca by pulverizing it.

Be sure to use quick-cook tapioca, not  pearl tapioca. And if you don’t want to grind it up, try mixing it with two-thirds of the fruit — the two thirds that go in the bottom of the pan.  If the top layer of the pie is a tapioca-free zone, then you shouldn’t have any problems with balls of undissolved starch.

Arrowroot is highly recommended by pie bakers, especially because it is flavorless. Supposedly it’s good in custards as well as fruit pies, even though many Web sites warn that it turns slimy when mixed with dairy products.

It is a gluten-free starch that is supposed to be  very easy to digest. It can be used in baking and as breading on fried foods. Some cooks find it expensive, but at $4 or $5 for a 20-ounce bag, it didn’t seem excessive to me.
A Web site called culinarycafe.com said that “Arrowroot is indigenous to the West Indies, where native people, the Arawaks, used the powder. The Arawaks used the substance to draw out toxins from people wounded by poison arrows.†I might just get some to have on hand for my daughter, who wants to be a pirate and might need a poison-arrow antitoxin.

Cornstarch is made from, surprise, corn and is not the top choice of most chefs. It does thicken the filling but it apparently also dulls it, in appearance and taste.

Processed white flour is not a top choice either, although it can work fine. But it’s tricky to find the exact proportions; too little and the filling remains runny, too much and the filling turns gummy.

You can also taste it.

In the Cook’s Illustrated cookbook, “American Classics,†the team of scientific chef/tasters say that potato starch is the best bet for thickening a fruit pie, with Minute tapioca pulverized in a food processor as the second choice.

They recommend adjusting the amount of starch based on your preferences and the juiciness of the fruit. For a juicier pie, for example, they say to use three tablespoons of tapioca or potato starch for six cups of blueberries. For a firmer pie with little or no juice, use four tablespoons.
   Because we printed a recipe last week for blueberry pie, this week I’m using a recipe from Mark Bittman’s “How To Cook Everything†for stone-fruit pie (cherries, in this case). Of course, fresh cherries are abundant and affordable right now but I feel absolutely no guilt about using canned sour cherries with the pits already removed. (Be sure to buy just cherries, not cherry pie filling.)

                         

                        Cherry pie

                     Adapted from

          “How To Cook Everythingâ€

Enough crust for a pie’s top and bottom (if you need a good crust recipe, e-mail me at cynthiah@lake- villejournal.com)

4-5 cups sour cherries, pitted (drain them in a colander for an hour before you begin, if they’re canned)

3/4 cup sugar

1/2 teaspoon almond extract,  or 1/4 teaspoon ground cinnamon (add a pinch of grated nutmeg or allspice, if you use the cinnamon)

2 tablespoons pulverized quick-cook tapioca

2 tablespoons unsalted butter, cut into bits

1 teaspoon milk

2 teaspoons sugar

Roll out the bottom crust of your pie and put it in the pie dish. Mix the sugar, almond extract or spices and tapioca and toss with the drained cherries. Pour the mixture into your crust and dot the top of the fruit with butter. Put the other crust on top; trim and make any decorative edge that you like.

Refrigerate your pie while the oven preheats to 450 degrees.

When the oven is ready, put your pie on a baking stone or cookie sheet and brush the top crust  lightly with milk and then sprinkle the sugar on top. Cut two or three 2-inch vents into the top so the steam can escape.

Bake for 10 minutes, then reduce the heat to 350 degrees and bake until the top is golden brown, 40 to 50 minutes. Do not underbake this pie.

Latest News

Recovery underway after July 4 storms devastate Northwest Corner

Ben Blackwell directs traffic in Salisbury as motorists navigate road closures caused by fallen trees.

Patrick L. Sullivan

This is a developing story.

After a series of extreme storms pummeled the Northwest Corner late July 4, communities are picking up the pieces and offering support to those affected by blocked roads, downed power lines, and power and water outages.

Keep ReadingShow less
Storms rip through Northwest Corner on July 4, stranding travelers, closing roads and knocking out power

A blocked road on Route 41 in Salisbury looking north at Cobble Road.

Patrick L. Sullivan

Updated July 5, 10:00 a.m.

What began as a picture-perfect Independence Day took an abrupt turn Saturday evening, as powerful thunderstorms and possible microbursts swept across the Northwest Corner, bringing down trees and power lines, closing roads and leaving many residents unable to reach home.

Keep ReadingShow less
Kent's Fourth of July plans change due to heat, potential storms

The Veteran’s Memorial is set to receive a new plaque commemorating Kent’s 44 known Revolutionary War servicemen. The stone will be displayed throughout the weekend’s USA 250 celebrations.

Alec Linden

KENT – Kent organizers made last-minute changes to the town's Independence Day celebrations due to extreme heat and possible storms, bringing some activities inside and making slight changes to the parade. Fireworks at Lake Waramaug are planned as scheduled.

Members of the town’s USA 250 Subcommittee made the changes during a July 1 after the National Weather Service issued an extreme heat warning. With temperatures expected to reach the low to mid-90s, Gov. Ned Lamont also activated Connecticut's Extreme Hot Weather Protocol on Tuesday, which remains in effect through Sunday.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

E. Jean Carroll backs out of book-signing event at Hotchkiss Library for safety reasons

The Hotchkiss Library of Sharon will host its 28th annual Sharon Summer Book Signing event July 31 through Aug. 2.

Aly Morrissey

SHARON – Facing threats of violence amid a public dispute with President Donald J. Trump, famed author and journalist E. Jean Carroll is no longer expected to attend a highly anticipated book-signing at The Hotchkiss Library of Sharon, though library officials said they have not received formal notice that she has canceled.

The meet and greet was originally scheduled for Aug. 1 as part of the library’s Sharon Summer Book Signing event – which will take place as planned – but Library Director Gretchen Hachmeister said July 2 that Carroll’s attendance is no longer expected. She said the writer is allegedly in an undisclosed location under police protection after receiving death threats related to a recent Supreme Court decision and the president’s subsequent posts on social media.

Keep ReadingShow less

HVRHS Announces Senior Awards

HVRHS Announces Senior Awards

Senior awards for the HVRHS Class of 2026 have been announced.

Nathan Miller

The Housatonic Valley Regional High School senior awards were announced for the Class of 2026. The graduation ceremony was held Friday, June 19. Student speakers acknowledged the importance of community, as several reflected on overcoming significant adversity in their young lives.

Norma Lake Award - Shanaya Duprey

Keep ReadingShow less

The nature of Upstate Art Weekend

The nature of Upstate Art Weekend
Opening of Upstate Art Weekend at Olana with Helen Toomer, Ellen Harvey, Jean Shin and Gabriela Salazar
D.H. Callahan

On Thursday, June 25, a collection of eager art enthusiasts gathered at Olana State Historic Estate in Hudson to kick off the seventh annual Upstate Art Weekend (UAW).

Helen Toomer, founder, was joined by sculptors Ellen Harvey, Jean Shin and Gabriela Salazar to discuss their work and the legacy of painter Frederic Church. Church, whose 200th birthday is being celebrated this year, is widely credited as one of the founding members of the Hudson River School of painting. The discussion took place at Olana, Church’s grand estate, where the three artists’ installations are on view.

Keep ReadingShow less
google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.

google preferred source

Want more of our stories on Google? Click here to make us a Preferred Source.