And what’s the point of this love letter to NPR? This is the point: You can learn stuff on NPR. Stuff that’s useful.
Stuff like how to keep frozen fruit pies from becoming too liquidy when finally get around to baking them.
First, mix your fruit and sugar (and whatever extract/flavoring/etc that you need). Place the mixture in a strainer over a bowl and set aside for 30 minutes to an hour.
Heat the strained liquid over low heat in a saucepan to reduce to a syrup.
Load the fruit in your (in my case mini-) pie and pour the syrup over your fruit. Freeze.
Does it work? Yes – still juicy, but not watery and with a much more intense fruit flavor. YUM!!!