Fruit Pie Thickeners
#1
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Join Date: Sep 2011
Location: Mendocino Coast, CA
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Fruit Pie Thickeners
I was on the King Arthur Flour site this morning and found my way to a section that discusses the various types of thickeners that can be used when baking a fruit pie. I had no idea that there were that many options! The types that they mention are:
Flour, tapioca, corn starch, Instant Clear Gel and Pie Enhancer. I've never used, or even heard of the last two. Has anyone else ever used them?
~ C
Flour, tapioca, corn starch, Instant Clear Gel and Pie Enhancer. I've never used, or even heard of the last two. Has anyone else ever used them?
~ C
#4
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Join Date: Apr 2011
Location: Ontario, Canada
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Tapioca powder is my preference for a "clear" fruit pie thickener.
Much nicer than the corn starch, as it can sometimes go "milky" when the pie is cold.
The tapioca powder is also great for a stew thickener.
Much nicer than the corn starch, as it can sometimes go "milky" when the pie is cold.
The tapioca powder is also great for a stew thickener.
#5
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Join Date: Aug 2018
Location: Greater Peoria, IL -- just moved!
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I love using tapioca in my fruit pies. Also cornstarch, flour is third choice for pies, but flour is my first choice for gravy.
I think the "instant clear gel" stuff is like what you mix/buy in a jar for fresh/uncooked strawberry pie. I've used that too, especially for strawberry pizza which goes over well at potlucks. Basically a shortbread cookie crust with a layer of cream cheese/whipped cream sort of stuff, plus the fresh fruit and gel on top.
I think the "instant clear gel" stuff is like what you mix/buy in a jar for fresh/uncooked strawberry pie. I've used that too, especially for strawberry pizza which goes over well at potlucks. Basically a shortbread cookie crust with a layer of cream cheese/whipped cream sort of stuff, plus the fresh fruit and gel on top.
#6
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Join Date: May 2018
Posts: 266
Clear Jel is modified corn starch that can be used in high heat and/or high acid situations like making canned pie filling, or canned soups. It thickens as it cools so the heat can penetrate throughout the canning jar. It is the only thickening agent recommended by the USDA for canning.
Instant Clear Jel will thicken cold liquids. It lets you freeze or refrigerate fruit pies, or thicken fruit pie filling before putting it in a crust and then baking. It can only be heated once without breaking down. It needs to be mixed with sugar to help it distribute evenly.
Pie filling enhancer is is instant Clear Jel mixed with ascorbic acid and superfine sugar. It is about 50 percent sugar so you have to cut back on the amount of sugar called for in your recipe.
Instant Clear Jel will thicken cold liquids. It lets you freeze or refrigerate fruit pies, or thicken fruit pie filling before putting it in a crust and then baking. It can only be heated once without breaking down. It needs to be mixed with sugar to help it distribute evenly.
Pie filling enhancer is is instant Clear Jel mixed with ascorbic acid and superfine sugar. It is about 50 percent sugar so you have to cut back on the amount of sugar called for in your recipe.
#7
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Join Date: Aug 2010
Location: Michigan Thumb
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The clear jel is listed on cans of pie fillings as modified corn starch. The cooking version has been around for some time. It is the only version I use for my pie filling, fresh/frozen/canned.
The instant is good for homemade instant pudding recipes, I found recipes online.
I buy mine at a Mennonite bulk store.
The instant is good for homemade instant pudding recipes, I found recipes online.
I buy mine at a Mennonite bulk store.
#8
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Join Date: May 2012
Location: Central Wisconsin
Posts: 4,391
Instant Clear Jel will thicken cold liquids. It lets you freeze or refrigerate fruit pies, or thicken fruit pie filling before putting it in a crust and then baking. It can only be heated once without breaking down. It needs to be mixed with sugar to help it distribute evenly.
#9
I have used Clear Jel in canning. I like making canned peach pie filling--such a wonderful taste of summer in the middle of winter--and it works very well. It retains its thickening properties during the canning process and seems to be completely tasteless.
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04-22-2011 03:10 AM