New answers tagged cornstarch
If you cook the cornstarch in the liquid when you add it that will improve things. Another alternative is to use Agar Agar, which is a seaweed derived gel. It's expensive, but clear and quite amazing. Also , Heston Blumenthal uses it Happy Pie!
One thing I do with apple pies (that I would suppose you could do with at least the pear half of this pie) is to mix some dried fruit (dried apples for an apple pie) in with the fresh fruit, to sponge up some of the juice - it also means that the filling collapses less than when it's all fresh. I already upvoted @Aaronut's tapioca suggestion - tapioca was ...
Absorptive thickeners - nut meals, breadcrumbs - work well in some pie fillings, though the texture and color is different.
Cornstarch will taste uncooked if it doesn't reach near boiling during cooking. In the recipe maybe it would be better to cook the cornstarch first as if making custard, then stir it gently into the filling. But if they are fruit pies, how about using more fruit and no thickener? That's how I make apple pies, and they're fine. Or arrowroot would thicken at a ...
A better anti-caking agent for icing sugar is tricalcium phosphate. Cornstarch gives a gritty texture to buttercream or other icing (frosting), whereas tricalcium phosphate keeps it much more smooth. In the UK, Silver Spoon icing sugar, or Sainsbury's own brand - I don't know about other supermarkets - is made from sugar beet rather than cane sugar, and has ...
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