There’s no doubt that apple and pumpkin are among some of the most popular pie varieties, but nothing beats a fresh berry or peach pie, especially when the fruits are at their peak. Now, imagine cleaning handfuls of fresh cherries, drying them off and taking time to prepare the filling mixture. You’ve rolled out the crust, baked off the pie and let it cool. The vanilla ice cream is ready and you cut the first piece, only to see your filling run around the pie plate, creating a mushy crust. How can you keep your pie from running and what pie thickeners are appropriate? We asked Food Network Kitchens for their expertise.

The “juiciness” that happens when fruit cooks in a pie is most copious with fruits like berries and peaches, fruits that have a lot of juice, especially during the summer. We use thickeners to add body to these juices so that they can stay inside the pie — or at least close to it — so when we cut into it, the crust stays crisp and the whole thing is more fun to eat.

Find out how to make the perfect pie filling »

It’s week four of our season-long garden party, Summer Fest 2011, where we welcome food and garden bloggers to feature garden-to-table recipes and tips. We’ll help you to enjoy all that this season has to offer. So far, we’ve delved into cucumbers and peaches. This week we’re getting creative with cherries.

What tastes better than sweet, crisp cherries plump with juice at the peak of the summer season? Sweet, crisp cherries in a warm, delicious pie, of course. Bing cherries range in color from a deep crimson to almost black, and their firm flesh makes for a perfect pie filling. Add a bit of quick-cooking tapioca to thicken the mixture, and you’re all set to pour it into an all-butter pie crust like the Food Network Magazine version above.

Get the recipe »