[Sca-cooks] OOP: Pie thickener question

[Huette von Ahrens]

Wow!  I made two strawberry rhubarb pies last
week as I had a superabundance of both
strawberries and rhubarb.  And strawberry rhubarb
pie is my mom's favorite pie.

Here is my recipe for one pie:

Two Pillsbury pie crusts
2 cups cut up strawberries
2 cups rhubarb diced in 1/2" chunks
2/3 cup sugar
3 tbsp tapioca
1 tsp grated orange or lemon rind [I used lemon]
2 tbsp butter

Line pie pan with pie dough.  Put fruit into
large bowl and sprinkle with sugar, tapioca and
rind.  Let stand for 15 minutes.  Preheat oven
to 450 deg. Turn fruit into pie shell.  Dot with
butter.  Cover pie with well-pricked top.  Bake
in oven at 450 deg. for 10 min.  Reduce heat
to 350 deg. and bake 35 to 40 min. more or until
golden brown.

I tend to use more tapioca, as I like solid, not
runny, fruit pies. The Joy of Cooking says that
acid fruits shouldn't be thickened with flour
as the acid neutralizes the thickening power of
flour.  Rhubarb is an acid fruit.  It is
recommended to only use tapioca, cornstarch or
arrowroot for acid fruits.

Huette



--- Tara Sersen Boroson <tara at kolaviv.com> wrote:
> I made the most awesome strawberry rhubarb pie
> this week (ok, ok, I made 
> two - one to take to a friends house and one
> that I ate myself.)  My 
> Dad, who has celiac disease, is a big fan of
> strawberry rhubarb pie, and 
> I'd like to convert the recipe to gluten free. 
> The crust is easy - 
> there are several GF recipes in Bette Hagman. 
> However, I need a 
> conversion for the wheat flour that's used as a
> thickener for the 
> filling.  It calls for two tablespoons of
> flour.  Should I try to 
> convert this one-for-one to tapioca?  Or use
> more or less tapioca than I 
> would have used flour?
> 
> Thank you!
> 
> -Magdalena
> 
> -- 
> Tara Sersen Boroson
> 
> Mom-asté: the mother in me recognizes and
> honors the mother in you.
> 
> 
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>
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=====
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shall never cease to be amused.


	
		
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