This post was AMAZING!!! I bake a couple pies a month maybe more and thickening is one of the toughest challenges to making my fruit pies consistent. Sometimes I get the juices thickened up pretty good and other times no. For me anyways, I tend to like frozen fruits as the fresh fruit seems to give me more challenges when it comes to thickening (unlike what you mentioned in your post), but again, I think there are so many variables here. What I definitely will try are the several different thickeners you recommended in your post. I tend to like to use cornstarch (flour, as you said clouds up the juices and looks bad to me), but I also like to first simmer the fruit, adding in cornstarch to thicken that way, rather than placing fruit in a bowl and tossing with cornstarch before spooning into the pie dish. So many ways of doing this! This post was FANTASTIC!!!!! Thank you!

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