2
votes
1answer
222 views

Creating a recipe for a glazed fruit pie - what starch to use?

I am assembling a recipe for a glazed fruit pie, refrigerated and not cooked. The glaze will be made from a starch which will be boiled with water and sugar, poured over berries in a jelly roll pan ...
6
votes
4answers
2k views

How can I keep my blueberry pie firm without the flavor of corn starch?

In the summer, I often make a refrigerated blueberry pie. The recipe calls for a graham cracker crust, and you make the filling by cooking one pint of blueberries with one cup of sugar and 3 ...
3
votes
2answers
7k views

How to use gelatin on fruit pie?

I feel very stupid for asking this, but I've never worked with gelatin. I know how to work with powder or sheets, if you put it in something like panna cotta. I also know there's an issue with gelatin ...
8
votes
3answers
4k views

What happens when you bake Winesap apples?

In researching the answer to a question of why the apples in a pie became mushy, I noticed that two of my cookbooks contradicted each other on the Winesap apple, on whether it remains firm upon ...