Pie Filling Enhancer

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PA Baker

Master Chef
Joined
Sep 1, 2004
Messages
5,998
Location
USA, Pennsylvania
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"....
 

wasabi woman

Senior Cook
Joined
Aug 31, 2004
Messages
255
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!
 

marmalady

Executive Chef
Joined
Sep 3, 2004
Messages
2,642
Location
USA,SouthCarolina
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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