Great post! Pie baking is one area that is certainly not an exact science. Luckily, even if you get it wrong, once you eat it, the taste is still fine! I would guess that commercially baked ones (if they actually have real fruit) follow the fill pies with pre cooked and thickened fillings route? It would be pretty near impossible to get consistent results otherwise due to variations in the fruit itself through the seasons. Thanks, Sandra - this was an involved but tasty project, as you indicate! And yes, I'd say commercial bakeries use pre-thickened or pre-cooked fillings for consistent results. Thanks for connecting here, as always - PJH

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