Pie Filling Thickener

[Annie's Dish]

I am having an issue with runny pie filling and am confused as to what the best thickener would be. There are many differing opinions such as tapioca, cornstarch and flour. What do you prefer and why?

Thanks!

[Mama Mangia]

what kind of a pie is runny - fruit, custard, pecan???

[Annie's Dish]

Sorry I should have mentioned that. Pecan.

[ChileFarmer]

I would like to see your recipe, I make pecan pie about 1 each week. Haven't had any trouble. CF

[Annie's Dish]

I should have mentioned this from the get go. The pie that I am working on is not exactly pecan but a variation. It's an original pie for a contest I want to enter so I don't want to say exactly what it is. Sorry, I know that I am being rather vague that I will probably just have to experiment until I get it right. All part of the fun right?

It does thickens up a good bit after being refrigerated but not to the point I want. I am currently using no thickener.

[shipscook]

The thickener in a pecan pie is the eggs? Are you making it a cream or custard pie? If you are changing it that much?? For fruit pies I use tapioca.
For cream pie, I use the cornstarch method on the side of the Argo box. For pumpkin and other custard pies, eggs are the thickener.
Nan

[ChileFarmer]

Mt thoughts exactly on the eggs, that is why I wanted to see the recipe. For a 9"deep dish type pie, at least three large eggs. I also like them at room temp. If you are using more than the regular liquid add an egg. CF

[Mama Mangia]

if you are making a pecan pie of sort - your egg/sugar/liquid mixture makes your custard - so your egg and sugar to liquid ratio is very important - the egg ratio needs to be heavier so cut back on any liquid (like bourbon, etc) you are using
if you are cooking your filling on the stovetop (some recipes calls for it) then do it slowly over low heat and do not stir or it will be runny

[Mama Mangia]

btw - invest in a decent oven thermometer - if your oven is running slowly and not up to temp, your pie will run as well, your filling will not set

[Annie's Dish]

It is a liquid and egg mixture that I am having trouble with. I don't see how I could cut the liquid back without cutting back on the taste. I was thinking of adding another egg but afraid of REALLY messing it up.

I think I am going to try tapioca first. Someone gave me the great tip of running it through a food processor so that you don't get the beads. No big deal if this doesn't work since I still have a few weeks to perfect my recipe.