Originally Posted by Chef Maloney
Did someone on here say that the canned pie fillings (Duncan Hines, Comstock) contained too much liquid? Should I drain some liquid or should I maybe heat and add some cornstarch? I don't remember where the post is.Thanks.
Could have been me. I tried the Comstock un drained. The recommended amounts 1/3 C was too much liquid for each pie. They leaked out & all over.
You don't have to go through the hassle of actually taking the juice filling out using a colander. Fill the dough with just cherries. Then enough juice about 2 teaspoons to cover the fruit. You don't need to heat the filling first.
Top if you want and bake.
Having fun yet? What kind of pie are you making?