Thickenings for fruit fillings
#1
Which do you prefer for thickening your fruit fillings when baking a pie, flour, corn starch, tapioca or a combination. For years, I've used corn starch or for some, cornstarch and tapioca combination. I've hardly even used flour. I probably learned this from my mother. What do you use and why?
#5
Super Member
Join Date: Aug 2010
Location: Michigan Thumb
Posts: 1,956
I use a product called Clear jel/gel. It leaves the dark fruit filling the right color not faded out. It comes in cook and instant versions. The instant is good to thicken fruit salads. I get mine at a family run bulk food store but is available online.
Jan
Jan
#6
I agree!
:lol:
Originally Posted by amazon
I use both flour & cornstarch. I tend to use cornstarch for berries and citrus. And flour for apples and peaches. :lol: No particular reason, :lol: will have to mull that one over. :D
#9
I use flour as called for in the Betty Crocker recipe book I have. I did see a segment on Am. Test Kitchen where they used tapioca flour but I can't find it in the store. My husband hates tapioca in a pie.
#10
Super Member
Join Date: Apr 2010
Location: Oregon
Posts: 3,369
Originally Posted by farmquilter
I use a product called Clear jel/gel. It leaves the dark fruit filling the right color not faded out. It comes in cook and instant versions. The instant is good to thicken fruit salads. I get mine at a family run bulk food store but is available online.
Jan
Jan
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