There really isn't that much difference between fresh and frozen fruit, although it may look like it. Just keep these tips in mind and your pie will turn out great:
The frozen fruit will deflate and release its water content as it thaws, so it will seem juicier. But looks can be deceiving. It's the same amount of liquid you'd find in fresh fruit; it just shows up a lot earlier in the process. That does give the pie filling a denser, jammier vibe—compared to a pie made with plump fresh fruits that wilt and release their juices only after spending some time in the oven—but it doesn't mean pies made with frozen fruit will be a soupy mess.
The only thing to keep in mind when baking a pie with frozen fruit is that it may warrant an extra 10 or 15 minutes in the oven, unless you thaw the fruit all the way to room temperature. For that reason, I don't like to egg-wash frozen-fruit pies, as that extra time in the oven can lead to excessive browning, even with a foil shield.
Have you ever cooked a pie with frozen fruit instead of fresh? What did you think of it? What are some of your favorite tips for cooking with frozen fruit? Share your thoughts in the comment section below!
Article Source: Serious Eats
Linda Ferguson