This is a great time to start pie plans for the fall and winter. The annual pie sale, during the hospital guild's rummage sale, is the first week in October. To keep the taste of summer, freeze or can fresh ripe fruit now, and turn it into a pie later! Or make the filling and freeze it, or make the pie and freeze it, cooked or not.
I found a wonderful soggy crust remedy in Rose Levy Beranbaum's The Pie and Pastry Bible. This could be adapted for any fruit that is "too juicy". After adding the sugar your recipe calls for to the fruit, let it sit for at least a half hour and up to 1 hour. Next d...
