"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?

--
--
http://www.helpforheroes.org.uk/shop/

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

You could use the tapioca starch Ed is talking about!

--
--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...

>> 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!

Well... It might work as starch but other than that, I dislike tapioca.
And now I wonder... I bought some sort of white powder in bulk. But what
the heck is it? And why did I buy it? Oh yeah. It was for cooking Seitan
which thankfully daughter didn't like. Just can't remember what it is.
Some sort of starch though.

Julie Bove wrote:
>
> "Ophelia" > wrote in message
> ...
>
> >> 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!
>
> Well... It might work as starch but other than that, I dislike tapioca.

lol....(added to the list of dislikes)

> And now I wonder... I bought some sort of white powder in bulk. But what
> the heck is it? And why did I buy it? Oh yeah. It was for cooking Seitan
> which thankfully daughter didn't like. Just can't remember what it is.
> Some sort of starch though.

If you don't know what it is, better to toss it. Might be rat or
racoon poison.

G.

Julie Bove wrote:
>
> "Ophelia" > wrote in message
> ...
>
>>> 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!
>
> Well... It might work as starch but other than that, I dislike tapioca.
> And now I wonder... I bought some sort of white powder in bulk. But what
> the heck is it? And why did I buy it? Oh yeah. It was for cooking Seitan
> which thankfully daughter didn't like. Just can't remember what it is.
> Some sort of starch though.

Seitan, IIRC, is made from wheat gluten. Or are you speaking of
something else?

--
Jean B.

"Jean B." > wrote in message
...
> Julie Bove wrote:
>>
>> "Ophelia" > wrote in message
>> ...
>>
>>>> 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!
>>
>> Well... It might work as starch but other than that, I dislike tapioca.
>> And now I wonder... I bought some sort of white powder in bulk. But what
>> the heck is it? And why did I buy it? Oh yeah. It was for cooking Seitan
>> which thankfully daughter didn't like. Just can't remember what it is.
>> Some sort of starch though.
>
> Seitan, IIRC, is made from wheat gluten. Or are you speaking of something
> else?

That's what it was. She no longer has to eat gluten free and she is on a
vegetarian diet.

Julie Bove wrote:
>
> "Jean B." > wrote:

>> Julie Bove wrote:
>>> Well... It might work as starch but other than that, I dislike tapioca.
>>> And now I wonder... I bought some sort of white powder in bulk. But what
>>> the heck is it? And why did I buy it? Oh yeah. It was for cooking Seitan
>>> which thankfully daughter didn't like. Just can't remember what it is.
>>> Some sort of starch though.
>>
>> Seitan, IIRC, is made from wheat gluten. Or are you speaking of
>> something else?
>
> That's what it was. She no longer has to eat gluten free and she is on a
> vegetarian diet.

How is that going, Julie?

--
Jean B.

"Jean B." > wrote in message
...

>> That's what it was. She no longer has to eat gluten free and she is on a
>> vegetarian diet.
>
> How is that going, Julie?

Great! Except for that faux chicken that I stocked up on. She loved it the
first time I fixed it but hated it after I bought 4 packs. Could be that I
didn't fix it right. Was in a hurry and rather than heat it in a skillet
and then put the gravy on, I heated it in the gravy.

It is actually a lot easier for her because she won't cook and there are a
lot of vegetarian options that we have that do not require cooking. Cheese,
cottage cheese, egg product (she heats in the microwave), yogurt, fruit,
vegetables...

Mostly I am cooking for my husband now. Sometimes I make him a meal that I
can eat too. And once in a while I will make something that we can all eat.
But I often just make do with some form of beans and some other vegetables.

I did make her a quesadilla the other night. She thought she didn't like
them because she tried one in a restaurant and it was greasy. Why do they
always come out greasy in restaurants? I reminded her that it was a
frequent favorite meal when she was a toddler. I think I only didn't make
them when we moved to NY because I don't remember ever seeing any tortillas
for sale there! I could get hard taco shells though. Anyway... Mine were
never greasy. She didn't comment on it one way or the other so that is
good. She is vocal and if she didn't like it, I would have heard about it.

But the really good thing is that she hasn't missed a day of school yet and
hasn't been sick. *knock wood* Last night was curriculum night and for the
past I don't remember how many years, I had to leave her at home, sick.
Then her teachers would be angry because I was there and she hadn't been at
school. So I think this diet is giving her better nutrition or something.
Not sure but... I am just happy that she is not sick!

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

That could well be. I will for sure boil down the liquid if I make this pie
again. But making pie is a PITA for me so it won't be any time soon.

Julie Bove wrote:
>
> But making pie is a PITA for me so it won't be any time soon.

Same here. I make, at most, 2-3 pies per year.

Apple pie is my all time favorite but it has to be homemade. I've
never bought one that comes even close to what you make at home. Takes
a while to make though plus I always have trouble with the crust. I
can never roll out the entire thing to lay in the dish in one piece.
It always falls apart and I have to piece it together. Same with the
top crust. Doesn't look so good but it *is* always good and flaky. I
suspect it's because I've always used oil rather than lard or butter?
Apple is the pie that I add some flour to the mix to thicken up the
juices.

Then I always make a sweet potato pie for Thanksgiving (and maybe
Christmas). I like them just as much as pumpkin. I use a pumpkin pie
recipe - I just substitute boiled sweet potatoes for the pumpkin. I'll
bet butternut squash would make a decent pie too.

G.

On 9/20/2013 7:41 AM, Gary wrote:

> Apple pie is my all time favorite but it has to be homemade. I've
> never bought one that comes even close to what you make at home.

I generally agree with you. Rare to find a pie that comes even close,
but I found one even better.

Last year, with another couple, we went to the Berkshires (in MA) for a
day and visited some shops and the Rockwell Museum. My last stop of the
day was Furnace Brook Winery. We tasted some wines and I bought a
couple of bottles, but they also sold baked goods including pies. I
took a chance and bought an apple caramel pie. I forget the price, but
it was in the $20 range. OMG, I've never had a pie so good.
http://www.furnacebrookwinery.com/index.html

I hope to get back there this year too, but I'll call a day or so ahead
to see if I can get another pie.

On 2013-09-20 8:33 AM, Ed Pawlowski wrote:
> On 9/20/2013 7:41 AM, Gary wrote:
>
>> Apple pie is my all time favorite but it has to be homemade. I've
>> never bought one that comes even close to what you make at home.
>
> I generally agree with you. Rare to find a pie that comes even close,
> but I found one even better.
>
> Last year, with another couple, we went to the Berkshires (in MA) for a
> day and visited some shops and the Rockwell Museum. My last stop of the
> day was Furnace Brook Winery. We tasted some wines and I bought a
> couple of bottles, but they also sold baked goods including pies. I
> took a chance and bought an apple caramel pie. I forget the price, but
> it was in the $20 range. OMG, I've never had a pie so good.
> http://www.furnacebrookwinery.com/index.html


Ouch. I have trouble paying the $6-8 usually charged for pies around
here because I figure I can easily make one for under $5. I have
acquired a knack for making pie pastries and don't consider it to be
much effort. More important, my pies are a heck of a lot better than
those $6-8. The corner bakery has really nice looking pies, but they are
$13.

I don't think you could get me to pay $20 for a fruit pie. There is a
pie my wife occasionally makes, Egg Nog pie. The recipe was in Gourmet
magazine back in the 70s. It calls for brown sugar, butter and ground
pecans for the crust. The filling has a lot of cream, eggs, rum and
brandy. Then there is chocolate curls on top. Given the cost of
ingredients and the labour involved...... $20 might be a good deal.





>
> I hope to get back there this year too, but I'll call a day or so ahead
> to see if I can get another pie.
>

On Fri, 20 Sep 2013 09:35:59 -0400, Dave Smith
> wrote:

>I don't think you could get me to pay $20 for a fruit pie. There is a
>pie my wife occasionally makes, Egg Nog pie. The recipe was in Gourmet
>magazine back in the 70s. It calls for brown sugar, butter and ground
>pecans for the crust. The filling has a lot of cream, eggs, rum and
>brandy. Then there is chocolate curls on top. Given the cost of
>ingredients and the labour involved...... $20 might be a good deal.

Every year at Thanksgiving, I make a cheesecake pecan pie. It's one of
those pies that flips over in the oven, with the runny buttertart
stuff ending up on the bottom and the cheesecake layer on top, with
the pecans on top of the cheesecake.

It also costs a bunch (pecans ain't cheap), and if I were to sell one,
I would imagine $20 would be about right.

Doris

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> But making pie is a PITA for me so it won't be any time soon.
>
> Same here. I make, at most, 2-3 pies per year.
>
> Apple pie is my all time favorite but it has to be homemade. I've
> never bought one that comes even close to what you make at home. Takes
> a while to make though plus I always have trouble with the crust. I
> can never roll out the entire thing to lay in the dish in one piece.
> It always falls apart and I have to piece it together. Same with the
> top crust. Doesn't look so good but it *is* always good and flaky. I
> suspect it's because I've always used oil rather than lard or butter?
> Apple is the pie that I add some flour to the mix to thicken up the
> juices.
>
> Then I always make a sweet potato pie for Thanksgiving (and maybe
> Christmas). I like them just as much as pumpkin. I use a pumpkin pie
> recipe - I just substitute boiled sweet potatoes for the pumpkin. I'll
> bet butternut squash would make a decent pie too.

I have always had trouble with crust. And I did make apple pies when our
tree was producing good apples. The gardener cut it waaaay back and it did
produce some last year that I gave away but this year the apples were very
tiny and had spots on them. I think the problem is that all of our fruit
trees are just very old.