Question - Strawberry Pie

[SDMomChef]

I need help! I made the CL Fresh Strawberry Pie (from the Best of cookbook), and the "sauce" is very thick when I pour it over the strawberries, but after sitting in the refrigerator, it gets very runny. I suspect that the sugar in the "sauce" is drawing out the juice from the strawberries, but maybe not. The flavor is good, but it is so runny. Any suggestions for how to fix?? Thanks!!

[mrs_ellenbecker]

I run into this same problem with strawberry rhubarb pie. I try to let the fruit sit out on the counter for a few hours to dry it out, it seemd to help a little. If anyone has a better solution I'd love to hear it.

Natalie

[jtoepfert100]

I made this same pie last night for work today and had the same problem. I think this is why most strawberry pie recipes say that the pie is only good the same day you make it. I made this one thinking that since it had to chill for so long, it would be alright. I'm afraid when they cut into it today, it will run all over the place. I did keep the strawberries out on a paper towel for at least 30 minutes last night hoping it would help, but I don't know. I just hope it tastes good.

[SDMomChef]

Well...I'm glad to know that somebody else experienced the same problem so that it wasn't just me. I did read in a cookbook that in high sugar content fruit pies to decrease the water and sugar content when mixing it with the cornstarch because it will interfere with the bonding capabilities of the strawberries, and to wisk the remaining water with the sugar together and add after the sugar/cornstarch mix has boiled. Haven't tried that yet....was hoping some more experienced cooks have found a tried and true answer before I go blazing off into an experiment!