"Ophelia" > wrote in message
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>
>
> "Julie Bove" > wrote in message
> ...
>> I have bought a few vegan pies from PCC Natural Market. They are
>> sweetened with juice. I think it is a combination of apple and
>> pineapple.
>> Frankly the pies were not so great and I want a whole wheat crust which
>> theirs did not have. Those pies seem to be no longer available. I have
>> a
>> good crust recipe now that meets my needs. But I don't know how to
>> sweeten the pie with juice. I used Splenda for this Marion berry pie and
>> the pie is great although it gave off tons of juice. The pie itself is
>> not overly juicy.
>>
>> I am just curious though. How would I go about making one only with
>> juice? The two that they used to sell were apple which was just passable
>> and strawberry rhubarb which is normally one of my favorite pies but
>> theirs was just plain sour. The biggest complaint I had about those pies
>> was the crust though and I've got that part solved.
>
> You could thicken the juice with something like cornstarch. I'm trying to
> remember what I used to use ...

I did use cornstarch for this pie. Not sure I would want to use any more
than I did. Recipe called for 1/4 cup and 1.75 pounds of berries but I had
2 full pounds. So I added a little more sweetener and cornstarch. The
sweetness level was perfect. But any more cornstarch and I think the
texture would be off. Perhaps there is a reason they made the apple pie?
Perhaps apples need less sweetener. When I make baked apples I sometimes
add none at all.