Usually, when housewives ask themselves how to make sure that the filling from pies no longer runs over onto the baking sheet, they are offered to use artificial thickeners or starch.
It is not always convenient, and it will not be beneficial for everyone. There is an option, as people say, a fail-safe one.
Here's how to make your favorite pies without starch and other nasty additives.
What is inconvenient about starch?
Not only starch, but also semolina and even the same natural gelatin in all respects and points also requires preliminary preparation of jam, preserves or other sweet additives.
To prevent the jam from spreading, you will have to heat it, add a thickener, mix everything thoroughly so that the lumps dissolve, then cool the filling and only after all this fill the pies.
There is nothing complicated, but it takes time.
There is a more democratic option - with breadcrumbs.
Having chosen a jam or preserve that suits your taste, add 1-2 tablespoons of breadcrumbs to the required amount for the filling.
Stir until smooth and if the consistency is completely as expected, start baking.
In a finished pie, perhaps only a person with a very sensitive mental organization will be able to feel the presence of breadcrumbs in the jam.
