If cornstarch or arrowroot is not used to stabilize a fruit filling, what is a likely result?

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Thickening agents like cornstarch or arrowroot stabilize a fruit filling by gelatinizing when heated and trapping the released juices. This sets the filling and helps keep the juices from flowing into the crust. When these thickeners aren’t used, the filling stays thin, can leak from the edges, and the crust becomes soggy as moisture migrates into it. So, the most likely result is that the filling may leak and become soggy. The other outcomes—further firming, metallic taste, or foaming—don’t align with what happens when a stabilizer is omitted.