Another pie question
 

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.

Another pie question
 

"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 ...

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

Another pie question
 

"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.

Another pie question
 

"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/

Another pie question
 

"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/

Another pie question
 

"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.

Another pie question
 

"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.

Another pie question
 

On Thu, 19 Sep 2013 20:13:19 -0700, "Julie Bove"
> wrote:

>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.



If you Google "fruit juice for sweetener" they show that concentrate
is usually used. That gets rid of the water and leaves the sugar
behind.

Another pie question
 

"Ed Pawlowski" > wrote in message
...
> On Thu, 19 Sep 2013 20:13:19 -0700, "Julie Bove"
> > wrote:
>
>>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.
>
>
>
> If you Google "fruit juice for sweetener" they show that concentrate
> is usually used. That gets rid of the water and leaves the sugar
> behind.

Thanks!

Another pie question
 

> wrote in message
...
> On Fri, 20 Sep 2013 09:20:38 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"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 ...
>>
>>--
>
> Arrow root ?

Perhaps.

Another pie question
 

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.

Another pie question
 

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.

Another pie question
 

Julie Bove wrote:
>
> "Ed Pawlowski" wrote:
> >
> > If you Google "fruit juice for sweetener" they show that concentrate
> > is usually used. That gets rid of the water and leaves the sugar
> > behind.
>
> Thanks!

Question for you. If you avoid real sugar and substitute Splenda, why
would you want this juice sugar? Refined sugar is mostly made from
sugar beets in the US. That's a vegetable/fruit. Or you could buy a
bag of pure cane sugar...that should be acceptable to your vegan
preference.

Not telling you what you should do...I'm just wondering why so many
here seem to hate or avoid using a bit of refined sugar, yet they will
substitute another simple sugar for recipes.

G.

Another pie question
 

Julie Bove wrote:
>
> >>> the pie is great although it gave off tons of juice. The pie itself is
> >>> not overly juicy.

I'm still wondering about this contradicting statement. :-O

G.

Another pie question
 

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.

Another pie question
 

"Julie Bove" > wrote in message
...
>
> > wrote in message
> ...
>> On Fri, 20 Sep 2013 09:20:38 +0100, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>>"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 ...
>>>
>>>--
>>
>> Arrow root ?
>
> Perhaps.

Yes:) That was it:))


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

Another pie question
 

In article >, says...
>
> Julie Bove wrote:
> >
> > >>> the pie is great although it gave off tons of juice. The pie itself is
> > >>> not overly juicy.
>
> I'm still wondering about this contradicting statement. :-O
>
> G.

Welcome to Boveworld. Stay in your seats, a three-page essay will be
along shortly.

Janet UK

Another pie question
 

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.
>

Another pie question
 

On Friday, September 20, 2013 5:09:55 AM UTC-7, Gary wrote:

>
> Not telling you what you should do...I'm just wondering why so many
>
> here seem to hate or avoid using a bit of refined sugar, yet they will
>
> substitute another simple sugar for recipes.
>

Splenda is horrible. I would use white sugar before I would use Slpenda.
It is not good for your body.

Another pie question
 

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

Another pie question
 

On 2013-09-20, ImStillMags > wrote:

> Splenda is horrible. I would use white sugar before I would use Slpenda.
> It is not good for your body.

Agree. Tastes bad, too. Even in coffee, I'd rather use saccharin.

nb

Another pie question
 

On 2013-09-20 11:45 AM, notbob wrote:
> On 2013-09-20, ImStillMags > wrote:
>
>> Splenda is horrible. I would use white sugar before I would use Slpenda.
>> It is not good for your body.
>
> Agree. Tastes bad, too. Even in coffee, I'd rather use saccharin.
>

I weaned myself from sugar in coffee and tea years ago. Occasionally
someone will bring me a coffee with cream and sugar. I don't mind if it
has cream in it find the sweetness of the sugar hard to take. Artificial
sweeteners are just plain nasty.

Another pie question
 

On Friday, September 20, 2013 8:14:48 AM UTC-4, Gary wrote:
> Julie Bove wrote:
>
> >
>
> > >>> the pie is great although it gave off tons of juice. The pie itself is
>
> > >>> not overly juicy.
>
>
>


> I'm still wondering about this contradicting statement. :-O


Just another typical Bovism which tends to degrade her credibility on any matter, be it cooking or cat psychics.

Another pie question
 

ImStillMags wrote:
>
> On Friday, September 20, 2013 5:09:55 AM UTC-7, Gary wrote:
>
> >
> > Not telling you what you should do...I'm just wondering why so many
> >
> > here seem to hate or avoid using a bit of refined sugar, yet they will
> >
> > substitute another simple sugar for recipes.
> >
>
> Splenda is horrible. I would use white sugar before I would use Slpenda.
> It is not good for your body.

I've never used splenda or any other sugar substitute. Other than
diabetics that need to cut out sugars, I've always wondered just why
fruit juice sugar, honey, is any different than using plain old white
sugar. Once ingested, your body doesn't know the different sources of
simple carbohydrates.

I invite Susan from NYC area to chime in here. She has obviously done
the research and might clue me in to the differences. I'm ready to
learn from her research if I'm wrong.

G.

Another pie question
 

On Fri, 20 Sep 2013 12:57:26 -0400, Gary > wrote:

>ImStillMags wrote:
>>
>> On Friday, September 20, 2013 5:09:55 AM UTC-7, Gary wrote:
>>
>> >
>> > Not telling you what you should do...I'm just wondering why so many
>> >
>> > here seem to hate or avoid using a bit of refined sugar, yet they will
>> >
>> > substitute another simple sugar for recipes.
>> >
>>
>> Splenda is horrible. I would use white sugar before I would use Slpenda.
>> It is not good for your body.
>
>I've never used splenda or any other sugar substitute. Other than
>diabetics that need to cut out sugars, I've always wondered just why
>fruit juice sugar, honey, is any different than using plain old white
>sugar. Once ingested, your body doesn't know the different sources of
>simple carbohydrates.
>
>I invite Susan from NYC area to chime in here. She has obviously done
>the research and might clue me in to the differences. I'm ready to
>learn from her research if I'm wrong.

Fruit juice is fructose.
Honey is glucose.
White/brown/evaporated cane/beet sugar is both
- Sucrose is a disaccharide of a fructose and glucose molecule.

There are also
galactose, maltose (2 glucose molecules), and lactose (glucose +
galactose)

Another pie question
 

On 2013-09-20 3:18 PM, Robert Klute wrote:

>
>>
>> I invite Susan from NYC area to chime in here. She has obviously done
>> the research and might clue me in to the differences. I'm ready to
>> learn from her research if I'm wrong.
>
> Fruit juice is fructose.
> Honey is glucose.
> White/brown/evaporated cane/beet sugar is both
> - Sucrose is a disaccharide of a fructose and glucose molecule.


Honey contains both fructose and glucose.

>

Another pie question
 

"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.

Another pie question
 

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> "Ed Pawlowski" wrote:
>> >
>> > If you Google "fruit juice for sweetener" they show that concentrate
>> > is usually used. That gets rid of the water and leaves the sugar
>> > behind.
>>
>> Thanks!
>
> Question for you. If you avoid real sugar and substitute Splenda, why
> would you want this juice sugar? Refined sugar is mostly made from
> sugar beets in the US. That's a vegetable/fruit. Or you could buy a
> bag of pure cane sugar...that should be acceptable to your vegan
> preference.

I did use Splenda and it was fine. But I just don't really want to use it.
No real reason why. Most sugar is not vegan. I have read that you can buy
vegan sugar but I've never seen it. Reasons why I don't wantto use sugar is
that it is high in carbs. Yes, fruit juice is high in carbs too but the
pies that I tasted that use it had a less sweet taste and that was more to
my liking. I am not a vegan but I do have to avoid dairy and eggs. The no
sugar added pies I have seen in the stores almost always contain one of both
of those. I did put a very light sprinking of sugar (perhaps 3/4 t.) on the
top of the pie for crunch. The top also did not have a full crust. I used
little triangles of the pastry to put across the top in a creative fashion,
mostly because as I said...I don't do crusts well and the remaining pastry
was left in a shape that looked like I could easily cut it into triangles.
Heh.
>
> Not telling you what you should do...I'm just wondering why so many
> here seem to hate or avoid using a bit of refined sugar, yet they will
> substitute another simple sugar for recipes.

Mainly I just don't buy much sugar. When I had to do a total cupboard
cleanout due to those bugs, I bought a little packet of raw sugar. It's a
little more coarse than regular sugar and has a slightly brownish tinge.
The packet contains maybe 8 oz. I never opened it. Until now. And chances
are, I will wind up tossing most of it at some point, unused. We just don't
eat a lot of sweets here.

I also don't do a lot of baking any more. But when I do, I try to use
natural things that provide sweetness. Such as dates. The vegan apple
fritters that I made used dates whizzed with water for sweetness. I learned
to use this technique when I was on the raw vegan diet and it is a taste
that I like. I would never pop a whole date in my mouth because that is
just too sweet form me. Not even if it was stuffed with peanut butter. But
when used in a carrot cake or fritter, it just leaves the end result with a
wholesome taste that I like.

I do use the brown sugar Splenda blend for some things. I use a small
amount in baked apples and I use it in my baked beans.

I am not really anti-sugar but... I just don't have a real taste for it and
I never used it when Angela was little so she never developed much of a
taste for it either. She does like some things that I don't like. Like ice
cream, Oreos, Newman O's, even marshmallows. I guess I just prefer for us
to use things that have the most nutritional value when I can. And if I can
sweeten something with dates, rather than sugar then we are getting whatever
nutrients that are in the dates. Because while sugar does provide calories,
it is otherwise nutritionally void. Hmmm... Perhaps I can make a pie with
dates! I know the taste would work well with apples. But would it work
with berries?

Another pie question
 

"ImStillMags" > wrote in message
...
> On Friday, September 20, 2013 5:09:55 AM UTC-7, Gary wrote:
>
>>
>> Not telling you what you should do...I'm just wondering why so many
>>
>> here seem to hate or avoid using a bit of refined sugar, yet they will
>>
>> substitute another simple sugar for recipes.
>>
>
> Splenda is horrible. I would use white sugar before I would use Slpenda.
> It is not good for your body.

That's debatable. Looks like the main person who is on the anti Splenda
campaign is none other than Betty Martini. She of the anti aspartame
campaign that ran rampant through the newsgroups some years ago. I had one
of her minion's ISP accounts shut down after he launched a bot attack on my
email and another person's email. That person also filed a complaint on the
dude.

I won't say any more about her. I don't need to. Anyone who is not
familiar with her can do a search at Snopes or Quackwatch or some similar
site. 'Nuff said.

Another pie question
 

"notbob" > wrote in message
...
> On 2013-09-20, ImStillMags > wrote:
>
>> Splenda is horrible. I would use white sugar before I would use
>> Slpenda.
>> It is not good for your body.
>
> Agree. Tastes bad, too. Even in coffee, I'd rather use saccharin.

Oh man did I *love* my saccharin! And I probably stand alone there. That
nice, bitter aftertaste! Yum!

Another pie question
 

"Gary" > wrote in message ...
> ImStillMags wrote:
>>
>> On Friday, September 20, 2013 5:09:55 AM UTC-7, Gary wrote:
>>
>> >
>> > Not telling you what you should do...I'm just wondering why so many
>> >
>> > here seem to hate or avoid using a bit of refined sugar, yet they will
>> >
>> > substitute another simple sugar for recipes.
>> >
>>
>> Splenda is horrible. I would use white sugar before I would use
>> Slpenda.
>> It is not good for your body.
>
> I've never used splenda or any other sugar substitute. Other than
> diabetics that need to cut out sugars, I've always wondered just why
> fruit juice sugar, honey, is any different than using plain old white
> sugar. Once ingested, your body doesn't know the different sources of
> simple carbohydrates.

It isn't really different in terms of how it reacts in the body. But some
people just prefer the taste of other things. I know people who love honey.
I don't.

There are also people who have food allergies to particular things. I have
disputed the sugar allergy. My take is that you could be allergic to beets
or cane or whatever the sugar is made of. But not all sugar. But then
someone will come back and say that they are in fact allergic to it. I
can't say if this is a true allergy or not but for whatever reason, their
body does not like it.

I also know people who get a sugar high. I don't quite understand this
because I am not one of them. But if they eat something sweetened with
something other than sugar, this doesn't happen to them.
>
> I invite Susan from NYC area to chime in here. She has obviously done
> the research and might clue me in to the differences. I'm ready to
> learn from her research if I'm wrong.
>
> G.

Another pie question
 

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> >>> the pie is great although it gave off tons of juice. The pie itself
>> >>> is
>> >>> not overly juicy.
>
> I'm still wondering about this contradicting statement. :-O

I guess I didn't phrase that well. The end result meaning the pie itself
didn't have a lot of juice in it. I have had pies that were so juicy that
the bottom crust was totally soggy.

This pie gave off so much juice as it cooked that I feared it would overflow
the lipped cookie sheet it was on and put another one on the rack
underneath. Turns out that was not needed but... The sheet that it was on
was covered with so much red/brown/black sticky gunk that I had half a mind
to just toss it and buy a new one. I did manage to clean it off though. I
mainly only use such sheets as underpans so I just buy fairly cheap ones.
Not the very cheapest because those tend to warp when they get hot. If I do
ever bake or cook something right on the pan, I just cover it with foil
because it doesn't look so great. Heh!

Another pie question
 

"Kalmia" > wrote in message
...
> On Friday, September 20, 2013 8:14:48 AM UTC-4, Gary wrote:
>> Julie Bove wrote:
>>
>> >
>>
>> > >>> the pie is great although it gave off tons of juice. The pie
>> > >>> itself is
>>
>> > >>> not overly juicy.
>>
>>
>>
>
>
>> I'm still wondering about this contradicting statement. :-O
>
>
> Just another typical Bovism which tends to degrade her credibility on any
> matter, be it cooking or cat psychics.

Uh no. Read it again. I said it gave off tons of juice. As in dripped
down onto the pan beneath. But the finished pie was not overly juicy. Get
it?

Another pie question
 

"Julie Bove" > wrote in message
...

Perhaps I can make a pie with
> dates! I know the taste would work well with apples. But would it work
> with berries?

Do you mean the apples or the dates? A favourite fruit pie for us and
blackberry and apple.

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

Another pie question
 

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>
> Perhaps I can make a pie with
>> dates! I know the taste would work well with apples. But would it work
>> with berries?
>
> Do you mean the apples or the dates? A favourite fruit pie for us and
> blackberry and apple.

The dates.

Another pie question
 

On 9/21/2013 4:33 AM, Julie Bove wrote:
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>
>> Perhaps I can make a pie with
>>> dates! I know the taste would work well with apples. But would it
>>> work with berries?
>>
>> Do you mean the apples or the dates? A favourite fruit pie for us and
>> blackberry and apple.
>
> The dates.

I think the dates and apple would make a good pie. Close to apples and
raisins, just chop them up fine.

--
CAPSLOCK–Preventing Login Since 1980.

Another pie question
 

On 9/20/2013 12:57 PM, Gary wrote:
> I've never used splenda or any other sugar substitute. Other than
> diabetics that need to cut out sugars, I've always wondered just why
> fruit juice sugar, honey, is any different than using plain old white
> sugar. Once ingested, your body doesn't know the different sources of
> simple carbohydrates.
>
> I invite Susan from NYC area to chime in here. She has obviously done
> the research and might clue me in to the differences. I'm ready to
> learn from her research if I'm wrong.

Since my fasting sugar level continues to be right around 100, but
doesn't go higher than 125 through the day, my dr does attribute it to
the cranberry juice I'm addicted to drinking. I buy the "light" and
the "diet" and mix them to make what I prefer to drink.

--
CAPSLOCK–Preventing Login Since 1980.

Another pie question
 

"Cheryl" > wrote in message
eb.com...
> On 9/21/2013 4:33 AM, Julie Bove wrote:
>>
>> "Ophelia" > wrote in message
>> ...
>>>
>>>
>>> "Julie Bove" > wrote in message
>>> ...
>>>
>>> Perhaps I can make a pie with
>>>> dates! I know the taste would work well with apples. But would it
>>>> work with berries?
>>>
>>> Do you mean the apples or the dates? A favourite fruit pie for us and
>>> blackberry and apple.
>>
>> The dates.
>
> I think the dates and apple would make a good pie. Close to apples and
> raisins, just chop them up fine.

Yeah. They do work with apple.

Another pie question
 

"Cheryl" > wrote in message
eb.com...
> On 9/20/2013 12:57 PM, Gary wrote:
>> I've never used splenda or any other sugar substitute. Other than
>> diabetics that need to cut out sugars, I've always wondered just why
>> fruit juice sugar, honey, is any different than using plain old white
>> sugar. Once ingested, your body doesn't know the different sources of
>> simple carbohydrates.
>>
>> I invite Susan from NYC area to chime in here. She has obviously done
>> the research and might clue me in to the differences. I'm ready to
>> learn from her research if I'm wrong.
>
> Since my fasting sugar level continues to be right around 100, but doesn't
> go higher than 125 through the day, my dr does attribute it to the
> cranberry juice I'm addicted to drinking. I buy the "light" and the
> "diet" and mix them to make what I prefer to drink.

May well be. I only ever buy the diet and only drink it in small amounts.

Another pie question
 

On 9/20/13 11:45 AM, notbob wrote:
> On 2013-09-20, ImStillMags > wrote:
>
>> Splenda is horrible. I would use white sugar before I would use Slpenda.
>> It is not good for your body.
>
> Agree. Tastes bad, too. Even in coffee, I'd rather use saccharin.
>
> nb
>
<shrug> to each his own. I like splenda very much in my sweet tea.