"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "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.

If you were to boil the juice down so there is less liquid and then you will
need less thickener for the volume?

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