I come from a long line of pie makers. Everyone in the family makes pies and I love making pies. I make them so often without following a recipe that it always catches me off guard when someone asks me to teach them how to make a pie. How to make a pie? What do you mean? I don't understand the question... That's the translation of the look that is usually on my face!
Yesterday we had a special guest visiting for dinner and at the last minute I decided to bake an apple pie. I quickly made and rolled out some dough, sliced up some apples, seasoned everything, put it together and threw it in the oven just before our guest arrived. After a lovely dinner I brought out a beautiful sparkling pie (I sprinkle sugar on the crust before baking - hence the sparkles). Imagine my shock, disbelief and horror, when I, the mistress of pies, cut into her perfect pie only to reveal apples floating in brown water! In my haste, I had forgotten to put in a thickener -which is almost always needed for a fruit pie. I usually use cornstarch, but sometimes use tapioca or even flour. Well this pie had none of the above! I was beyond embarrassed - though our guest and my family happily ate the apple soup. The apples were quite tasty and the crust was delicious. I was still very upset.
Sooo... after our guest left and the kids were in bed, I tried a little experiment. The pie was about half gone, but the pie plate was still filled with brown cinnamon flavored water. I stirred some cornstarch into the liquid I could see and just kind of hoped it would work it's way into the part under the crust. I put the pie back into the oven at 350 for 20 minutes or so.
When I took the pie out it had thickened beautifully. It was smooth as can be and oh so tasty! While I saved this pie - or at least half of it, I have definitely learned my lesson - no rushing while making pies anymore.