Tuesday, August 27, 2013

Perma-Flo Experiment #3: Peach Plum Raspberry Pie Filling

The pie filling experiments with Perma Flo continue.    Both because I'm curious about this stuff and more than a little OCD. 

That's CDO for you guys who like to see things alphabetized.

Experiment 1 is here.  Good, but gloopy.
Experiment 2 is here.  Runny.

In this batch of pie filling I decided to see what would happen if I macerated the fruit with sugar overnight to bring out the juices so I wouldn't have to add any extra water.

We dumped enough fruit [4 cups per pie] for 3 pies in a big bowl with 3/4 cup sugar per pie [2 1/4 cups total] and let it sit overnight.  The next day the juices were flowing and I put the fruit-sugar mix in the pot and heated it to boiling.   Then I added 1/4 cup Perma Flo per pie [3/4 cup total] and stirred like crazy.   As soon as it got thick I turned off the heat.   It made beautiful pie filling at just the right consistency. 

One problem:   As soon as you add the dry Perma Flo, it clumps.   That makes it hard to stir in completely and in the finished pie, you get the occasional gloopy gluey lump.   It's not a deal breaker, but surely there's a better way.

Stay tuned for Experiment #4.  

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