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.

"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/

"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.

"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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"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.

"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 3:20 AM, Ophelia wrote:

> You could thicken the juice with something like cornstarch. I'm
> trying to
> remember what I used to use ...

ClearJel is a modified cornstarch that works very well for thickening
fruit fillings.

"Moe DeLoughan" > wrote in message
...
> On 9/20/2013 3:20 AM, Ophelia wrote:
>
>> You could thicken the juice with something like cornstarch. I'm
>> trying to
>> remember what I used to use ...
>
> ClearJel is a modified cornstarch that works very well for thickening
> fruit fillings.

Yes! That works well!

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

> 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.

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.

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

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.

"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?

"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!

"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/

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.

"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!

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.

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.

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

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.

"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.

"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?

"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.

--
--
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Gary wrote:
> 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.

That's odd. When I have looked at sugar labels, they have stated that
it was cane sugar.

--
--
Jean B.

On 9/22/2013 8:36 PM, Jean B. wrote:

>>
>> 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.

>
> That's odd. When I have looked at sugar labels, they have stated that
> it was cane sugar.
>

It may be regional. Here in the east all I see is cane sugar, but I've
heard in other parts of the country they buy beet sugar.

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

> That's odd. When I have looked at sugar labels, they have stated that it
> was cane sugar.

Some sugar comes from beets. What you get depends on where you live. I
know I have used beet sugar before but not sure where I was living when I
got it. I have not noticed a difference in how it reacts but some others
have and have a strong preference as to what they will use. The only kind
of sugar I did not like was the C and H Bakers sugar. Not sure if it is
still made. They claimed that it gave superior results but I did not like
the texture that it gave to my cookies.

In article >, Jean B. > wrote:
>Gary wrote:
>> 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.
>
>That's odd. When I have looked at sugar labels, they have stated that
>it was cane sugar.

Depends where you live. Here in Michigan, I buy local and get beet
sugar. But there's Domino cane sugar on the grocery store shelf, too.

Cindy Hamilton
--

On 9/20/2013 5:01 AM, Ed Pawlowski wrote:
> 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.
>
> 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.
>

The bulk of apple juice - both ready to drink and concentrated form -
is produced in China, FYI. Something like two-thirds of the US market
demand is supplied by China.

I'll stick to regular sugar, thanks.

On 9/23/2013 10:51 AM, Moe DeLoughan wrote:

>
> The bulk of apple juice - both ready to drink and concentrated form - is
> produced in China, FYI. Something like two-thirds of the US market
> demand is supplied by China.
>
> I'll stick to regular sugar, thanks.
>

Most of what I see here in the northeast is US and Canada.

Ed Pawlowski wrote:
> On 9/23/2013 10:51 AM, Moe DeLoughan wrote:
>
>>
>> The bulk of apple juice - both ready to drink and concentrated form - is
>> produced in China, FYI. Something like two-thirds of the US market
>> demand is supplied by China.
>>
>> I'll stick to regular sugar, thanks.
>>
>
> Most of what I see here in the northeast is US and Canada.

I guess that is something to be grateful for.

--
Jean B.