This is a great time to start pie plans for the fall and winter. The annual pie sale, during the hospital guild's rummage sale, is the first week in October. To keep the taste of summer, freeze or can fresh ripe fruit now, and turn it into a pie later! Or make the filling and freeze it, or make the pie and freeze it, cooked or not.
I found a wonderful soggy crust remedy in Rose Levy Beranbaum's The Pie and Pastry Bible. This could be adapted for any fruit that is "too juicy". After adding the sugar your recipe calls for to the fruit, let it sit for at least a half hour and up to 1 hour. Next drain the liquid into a small heavy saucepan. You should have approximately one cup of juice. Set fruit aside.
Cook only the fruit liquid over medium high heat, swirling (not stirring) frequently, until it is reduced to approximately 1/3 cup. This condensed syrup is then added to the fruit before the top shell goes on. Not only have you reduced the moisture your bottom crust has to contend with, you have increased the flavor of your pie.
If you have a unique twist on a traditional pie, or "the world's best" pie, or a crust recipe you love, consider sending them to me to be printed in this column, as space allows. Send to Roberta Edwards, 2593 Edwards Road or robwards@gmail.com.
