Why was my pie filling runny when warm but firm when cool
July 6, 2009 11:39 AM Subscribe
Why was my peach pie filling runny when warm but firm when cool?
posted by crLLC to food & drink (6 answers total) 1 user marked this as a favorite
I made my first pie over the weekend. I used cornstarch as the thickening agent for the peach filling. I finished baking the pie about two hours before serving, and it was still a bit warm when I cut into it. After removing a piece or two, the vacant pie pan space filled up with filling, which was pretty runny-looking. So I made a mental note for next time to use more cornstarch or try tapioca. However, later on I noticed that the pie filling seemed pretty firm, as if it solidified as it cooled. But cornstarch thickens when heated, right? So why was my pie filling runny when warm but firm when cool?