Ellyn
Veteran
Not that I don't like cutting into a pie and having apple chunks spill out like jewels covered in a molten glaze of its own juices with sugar and spice (Mmm!) but I wanted to complete a set of pies that I've been planning: the first would be a root, the second would be a trailing gourd, and the third... a tree fruit! So there's like a schtick, or a theme, or a sch..eme--you know.
But I didn't want one of these things to not be like the other. If the beetroot and pumpkin are going to be puree-based and pasty, then the tree fruit pie should be pureed too.
But I don't want the apple (or pear) pie filling in this set to get cut into and come out a sauce. I want it to cut clean and still keep its flavor.
How do I do that? Poach them first? Boil them? Cornstarch? Only get the pulp from a juicer? Cream cheese and applesauce (one of the pumpkin pie recipes I found uses cream cheese instead of whipping cream to bind the filling)? Take applesauce and boil it until the volume is reduced? How?
But I didn't want one of these things to not be like the other. If the beetroot and pumpkin are going to be puree-based and pasty, then the tree fruit pie should be pureed too.
But I don't want the apple (or pear) pie filling in this set to get cut into and come out a sauce. I want it to cut clean and still keep its flavor.
How do I do that? Poach them first? Boil them? Cornstarch? Only get the pulp from a juicer? Cream cheese and applesauce (one of the pumpkin pie recipes I found uses cream cheese instead of whipping cream to bind the filling)? Take applesauce and boil it until the volume is reduced? How?
