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Old 10-04-2004, 09:42 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, 11:05 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.



Good Luck!
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Old 10-04-2004, 12:01 PM   #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, 12:53 PM   #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, 04:46 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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