I have been making slab pies... 17x11 sheet pan pies. Because they are thinner they tend to thicken nicely. The Dorie Greenspan pie and tart bible has some veey nice charts for thickener verdis fruit and sugar for most pie fruits. Finally, I will often mix cornstarch with the juices and thicken in a saucepan over heat then add back into the fruit, then add everything back in. This has helped to prevent sloppy pies.

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