Ahem. Not to get too personal but, hands up if you’ve had a soggy bottom ... of the fruit pie variety, of course. 😁 All the lovely, juicy fruit we have right now has a downside ... lots of juice that is waiting to soak into your pie dough bottom and leave it doughy and waxy instead of flaky and golden. Here’s a tip to prevent that, and it works with any juicy fruit that is sliced before you bake it.
Prep your fruit as you normally would and add in your sugar, spices and thickener. (I use tapioca flour because it doesn’t make the filling cloudy.) Empty the mixture into a colander set over a bowl and let it drain for about 30-45 minutes to allow the fruit to release its juices. The occasional stir/shake or a squirt or two of lemon will speed up the process. Pour all that lovely liquid into a small saucepan and heat over a low heat until it bubbles and has thickened. Let the mixture cool to room temp and then fold it gently back into your sliced fruit. Pour the thickened, cooled filling into your prepared pie shell and you’re good to bake.
Yes, this method takes a bit more time than you would spend just tossing fruit together but the results are worth it. A thicker mixture will not soak into the pie dough as quickly as liquid, giving you a fighting chance at achieving the flaky bottom of your dreams. Anyone have any other soggy bottom fixes they’d like to share? Leave them in the comments.
Oh, and Happy National Peach Pie Day! I hope there’s a slice (or two) of peach pie in the forecast today! 🍑🧡😁