26 Labor Day Dessert Recipes

Perfect cherry pie is all about the ratios. Making your filling with 5.5% tapioca starch thickens it into a light gel that holds together without turning gloppy, and a 4:1 ratio of fruit to sugar raises the gelatinization rate of the tapioca so that the filling and crust cook at the same speed.The same ratios that we use for our cherry pie work for other fruits, too. This recipe is exactly the same as our cherry pie recipe, except that it uses blueberries instead.

If you want the flavors of a traditional cooked pie without having to deal with a crust then cobblers—fruit filling covered with a drop-biscuit crust—are the way to go. This cobbler is filled with blackberries, raspberries, and a pinch of cinnamon. The raspberries are there mostly to help round out the flavor of sour blackberries, so you can use 100% blackberries if they are sweet enough.

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