Fruit Selection: Acid vs. Pectin
How to choose apples and berries that won't turn your pie into soup.
25 January 2025
The biggest tragedy in pie making is a "soggy bottom" caused by wet fruit filling. Choosing the right fruit isn't just about taste; it's about structural chemistry.
The Pectin Factor
Pectin is a natural thickener found in cell walls. Some fruits are high in pectin (Granny Smith apples, wild blueberries), while others are low (strawberries, ripe peaches).
- High Pectin: Naturally thickens the juices as it cooks.
- Low Pectin: Releases water and turns to soup unless aided by cornstarch or tapioca.
The Granny Smith Rule
For apple pies, we exclusively use Granny Smith apples. Why?
- Acidity: High acid content balances the sugar in the crust.
- Structural Integrity: They hold their shape when cooked. Mealy apples (like Red Delicious) turn into applesauce mush. We want "bite" in our pies.
Berry Management
Fresh berries are 90% water. To combat this, we macerate our berries in sugar for 30 minutes before baking. This draws out the excess water (osmosis again!), which we then strain and reduce into a syrup before adding it back. This ensures a concentrated berry flavor without the flood.