Cherry Pie Problems--Cornstarch plus Cherry Juice = Cement

[DaisyM]

When I combined the cornstarrch with the cherry juice it turned really hard. I finally dumped it into the boiling juice mixture and not surprisingly I had clumps of goo. What did I do wrong?

[Karl S]

While cornstarch is a good thickener for dairyish liquids, it's less good for acidic fluids like fruit juices. I prefer instant tapioca for juicy fruits like cherries.

[DaisyM]

The recipe is 3Tbsp cherry juice with 1/3 cup cornstarch. This is the recipe that I got from the CIA pie baking class I recently took. The filling was already made, so this is the first time that I'm making it. The pie was amazing. Truly the best cherry pie I've ever had. I'm using sour cherries that have been flash frozen. The filling did not thicken enough (because I fished out the chunks o cornstarch. Is there any way to save the filling? It tastes great, but isn't thick enough. Thank you for your help!

[biondanonima]

So wait, you tried to dissolve 1/3c. of cornstarch in 3T. of cherry juice, then you added that to the rest of the filling ingredients? Was the 3T. of cherry juice warm or cold (if warm, that was probably the issue)? 3T. of liquid may not have been enough to dissolve the 1/3c. (~6T.) of cornstarch, but I wonder if the problem was the acidity of the liquid rather than the quantity.

Anyway, if you've already baked the pie you're probably out of luck as far as thickening the filling. If not, the filling may thicken further as it bakes. For insurance purposes, I would dissolve a little tapioca (or extra cornstarch) in some water, stir it into the filling and then bake the pie.

[todao]

I think somebody got their ingredients reversed. 3 Tbsp cornstarch in 1/3 cherry juice, maybe; but 1/3 cup cornstarch in anything less than a quart (or two) is going to make cement. Dissolve your cornstarch to cold liquid. About 1 - 2 Tbsp to 1/4 - 1/3 cup of liquid is generally enough. When the hot liquid you're trying to thicken comes to a slow boil, slowly stir the cornstarch liquid (perhaps a Tbsp or less at a time) into the hot ingredients and continue to stir. As it thickens, you'll get a sense of how much more of the cornstarch liquid you need to add; better to add less than more. Continue to stir the liquid until the liquid has thickened as much as you want, then proceed with the rest of the process. Keep in mind that the cornstarch will continue to thicken as the finished product cools.

[DaisyM]

First, thank you for taking the time to help me. I'm really frustrated! The recipe book that they gave out was 3Tbsp cherry juice with 1/3cup cornstarch. The juice was very cold and it immediately turned to cement. The filling did not thicken up, but it tastes great and is in the fridge. I'm going to try heating it up the pie filling again and then adding the ratio of cornstarch to juice that you suggested. My disaster with the pie crust will have to be in another thread. At this point if I end up making an edible pie it will have cost about $1,000. Maybe I should brush it in gold leaf.

[DaisyM]

It is thickening up!!! Thank you so much for your help.

[mlou72]

It just needed more liquid. The cornstarch should be dissolved in liquid, and stir it just before you add it because the cornstarch settles to the bottom very quickly. It shouldn't be much thicker than the liquid is before adding the cornstarch.

[magiesmom]

sounds like way too much cornstarch. how much of each?