I always precook my fruits for fruit pies because:
- You can thicken the juices and sweeten them to taste. Every piece of fruit will be coated with the juices, be tender and taste delicious.
- You won't get big air bubbles under the top crust of your pie because your fruit has already done most of its shrinking before you bake it.
- There is no guessing about if your fruit is tender enough to take out of the oven.
The crust recipe is available here, or I will soon put it on the printables page. In our next post of the Pie Series, I will show you a picture of the blackberry pie sliced! We have a lot of great recipes to look forward to. I hope you are following along and planning to try some of them out.
Remember, Cyber Monday and Black Friday are coming. I am posting some great gift ideas at the end of each of my blog posts. I hope you will click through and check them out!
Here is an inexpensive plain apron to personalize for any cook or grill master.