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You might have heard that frozen fruit is juicier than fresh, but that simply isn't so. Here's everything you need to keep in mind when baking pies with frozen fruit at home.| Serious Eats
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Make the most of your cherry-pitting efforts by saving those pits! Instead of tossing them in the trash, toss them in the fridge with some cream. Cold-steeped for a few hours or even overnight, they'll give your next batch of whipped cream a delicate cherry flavor.| Serious Eats
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This classic blueberry pie has a pitch-perfect filling that's loaded with intense berry flavor. Thanks to the ideal ratio of fruit to tapioca starch and sugar, the filling thickens up just as the crust becomes golden and flaky, creating a pie that's sliceable but not dry, juicy but not runny.| Serious Eats