Because pie fruits differ so much in size and juiciness, this is a common problem. Here are a few tips that may help:
• Watery filling may be the result of not enough starch in the filling. If today’s pie is too soupy, just put it in a bowl, add a scoop of ice cream, and call it cobbler. But the next time you bake the pie, increase the cornstarch, flour, or tapioca content by about a tablespoon.
• Make sure the pie thoroughly cools before serving. It will thicken up slightly as it cools.
• Make sure you are not taking the pie out of the oven too soon. While the color of a pie’s crust may look perfect, its filling may not be fully cooked. Look to make sure that thick, syrupy bubbles boil up around the crust and through the pie’s vent holes. This boiling is essential to activating the pectin and other thickeners that give pies perfect consistency.