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Old 10-04-2004, 08:42 AM   #1
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Pie Filling Enhancer

Has anyone ever used pie filling enhancer? I noticed it in the latest Baker's Catalogue and am curious if it really does make a difference. The product description says that it's a blend of thickener, superfine sugar, and ascorbic acid. I toss my fruit with a small amount of flour and never seem to have a problem with runny filling, but I wonder if this product does something "special"....

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Old 10-04-2004, 10:05 AM   #2
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Personally, I haven't had any experience with this.
I think with the ascorbic acid, it'll help keep fruit from turning brown, but guess it depends what the thickener is made of whether you would really see any difference.



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Old 10-04-2004, 11:01 AM   #3
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I just ordered some, and am on a 'good apple' hunt, so I'll let you know!
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Old 10-04-2004, 11:53 AM   #4
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Great, Marmalady--thanks! I can't wait to hear if you notice any difference!
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Old 07-06-2005, 03:46 PM   #5
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I just used some, not for a pie, but to 'tighten up' a topping (peach and strawberry) for cheesecakes - works wonderfully and I'd highly recommend it! No added aftertaste at all, and not 'gummy' when cooked! A winner!
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