Please help with my pie recipe.. it came out too runny

[Viva_La_Revolution]

Butterscotch Peach Pie (the flavor was excellent, just came out too soupy)

4 cups sliced fresh peaches (maybe too juicy and it threw it off?)

3/4c brown sugar
2 T. flour
1/3 c light corn syrup
3 T butter
(mix in saucepan and boil to thicken. Not enough flour or didn't cook it long enough?, I usually use cornstarch)

Then you add
2 T. lemon juice
1/2 t. vanilla
pour over the peaches and bake


How can I make sure I get it right this time?

[cbayer]

1. I recently made one that came out great.

I used regular sugar (1 cup), much more flour (like 2/3 cup) mixed with a little cinnamon, nutmeg and salt, then tossed the peaches in it. Dotted the top with butter before putting on the top crust.

[Viva_La_Revolution]

2. thanks, I think it needs more flour too

I've always liked peach pie done your way too, with a little spice. This butterscotch one comes out almost creamy tasting...

I'm gonna go give it another try!

[Warpy]

3. You used flour instead of cornstarch

Cornstarch has much more thickening power, spoonful by spoonful, than flour does.

[Viva_La_Revolution]

4. I'll try it both ways eventually

this time, 1/3 cup flour and 1 T cornstarch. I'm digging in as soon as it cools a little more

[Warpy]

5. I find flour tends to make it gummy

while cornstarch keeps the syrup crystal clear.

I thicken with flour (usually rice flour since I can't eat wheat) only when the stuff will be reheated.

[Viva_La_Revolution]

7. it came out just dandy!

I think this recipe works with the flour because it clouds the juice and makes it look more butterscotchy

It would have been a perfect set if we'd let it cool longer, but we didn't

[Warpy]

10. Uh, who does let it cool longer?

I never did.

[Lisa0825]

6. Suggestion for serving a runny pie....

It has happened to me before, so instead of plates, I served it over ice cream in a bowl, and everyone thought I had just made a fancy ice cream dessert!

[MichiganVote]

8. chances r yr peaches had much more juice than expected, the riper the fruit, the more moisture

that said, a 1/4 of corn syrup should suffice. when in doubt, sprinkle flour over the top of the fruit once shelled in the crust. also 2 T of butter should be plenty. but the big thing is the fruit/juice. remember that most homemade pies are not going to have the same density as store bought.

[csziggy]

9. A recent America's Test Kitchen made a peach cake

To reduce the liquid in the peaches they sliced them, spread the slices on cookies sheets and roasted them. I have no clue as to how long they roasted them or at what temperature - I wasn't paying that much attention.

Here's a link to the recipe - you have to register (for free apparently) in order to see it: http://www.americastestkitchen.com/recipes/detail.php?docid=29695

[NEOhiodemocrat]

11. My trick for pie

If I am using a fresh juicy fruit I throw in a tablespoon or so of dry tapioca. Use the fine and it just soaks up the juices and doesn't effect the taste at all.