to your tip about gently cooking the apples and then reducing the juice. i took it a bit too far and ended up with a thick, caramel-like goo, but it baked up beautifully and earned the title 'best apple pie ever'. and it didn't spit up all over the oven like my apple pies usually do. thanks for the advice!
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oh marilyn...i owe you a debt of gratitude! i'll never serve another sopping apple pie again, thanks
- Thread starter wildwoods
- Start date
steve2-in-la
Well-known member
Try using King Arthur's Flour, "Pie Filling Enhancer" I never get overcooked fruit or soggy pies.
http://www.kingarthurflour.com/shop/detail.jsp?select=C213&byCategory=C215&id=3466
http://www.kingarthurflour.com/shop/detail.jsp?select=C213&byCategory=C215&id=3466
steve2-in-la
Well-known member
According to the package: "A blend of thickener, superfine sugar, & ascorbic acid"
steve2-in-la
Well-known member
Used it to make a near perfect Strawberry-Rhubarb pie, last night. (Stawberry-Rhubarb . . . Mmmmm!)
steve2-in-la
Well-known member
Origin of ALL rhubarb or the origin of rhubarb in the pie?
CB* found fresh rhubarb at our local market. I've been keeping an eye out for frozen for some time but haven't actually seen it in years.
Fortunately, I only needed half of what she purchased so, after cleaning and slicing, I froze the remainder until the next time I'm jonesing for strawberry-rhubarb pie.
*CB is my "child-bride" . . . of the last 24 years.
CB* found fresh rhubarb at our local market. I've been keeping an eye out for frozen for some time but haven't actually seen it in years.
Fortunately, I only needed half of what she purchased so, after cleaning and slicing, I froze the remainder until the next time I'm jonesing for strawberry-rhubarb pie.
*CB is my "child-bride" . . . of the last 24 years.
Yep, meant yours. I have one that is in its second bloom right now & I read differing reports
on whether to pick it or let it rest. Thought perhaps if you knew that the origin of yours was US or Canada, I'd just go pick it. That southern hemisphere sometimes throws a wrench into the availability (as we knew it) of seasonal fruits & veg.
on whether to pick it or let it rest. Thought perhaps if you knew that the origin of yours was US or Canada, I'd just go pick it. That southern hemisphere sometimes throws a wrench into the availability (as we knew it) of seasonal fruits & veg.
steve2-in-la
Well-known member
Don't know WHERE it came from. Sorry. For all I know, it could have been celery with red-dye #5!
I've heard, however, that you're not supposed to use rhubarb until the 2nd year. Or maybe that's asparagus.
Well, don't go by me.
I've heard, however, that you're not supposed to use rhubarb until the 2nd year. Or maybe that's asparagus.
Well, don't go by me.