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

You could use the tapioca starch Ed is talking about!

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