Debbie
1177 posts
Jul 05, 2006
8:09 AM
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I made this pie and it was delicious! It is not a low-fat one though.
 Click on it to enlarge.
I have never used spelt flour before and was surprised that the crust came out so good.
I have a problem with the glaze of this pie. I didn't have kuzu (could not find it) and used arrowroot. Boy, the glaze became slimy and yucky. The texture was like hmmm... gross. I wonder if arrowroot is always like this. Have anyone used arrowroot? This is my first time. So I didn't use the glaze and the pie was still tasty.
I had a funny story also about how we finished half of the pie in 1 sitting. Well, sometimes a delicious dish is not meant to be shared with neighbors. :-)
I posted the recipe in my blog: http://spiceislandvegan.blogspot.com/2006/07/blueberry-raspberry-pine-nut-pie-for.html
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Last Edited Debbie on 5-Jul-2006 8:15 AM
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cv
164 posts
Jul 05, 2006
8:46 AM
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Debbie,
From bryanna's ingredient page:
asiafood.org says that you should use "half as much [kuzu] as you would arrowroot"
Can't wait to check out your blog!
Catherine
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Brenda W.
105 posts
Jul 05, 2006
10:10 AM
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Hi Debbie!!
Great looking pie!! I've had similar occurrances where ... oops, there just wasn't enough left to share ..... Oh well, too bad :-) !!
I use spelt flour all the time since hubby is allergic to wheat (although not to gluten). Spelt flour works great in any place that is not yeast breads (and I've gotten it to work there as well .... if anyone wants tips/recipes, let me know).
But any quick breads, pie crusts, etc, just use an equal amount, or sometimes, a hair more spelt flour that what is called for w/ white or whole wheat flour.
About the kuzu vs. arrowroot, somewhere ... and I think it is somewhere here on Bryanna's pages .... she has a link about what starches work best where. Like some work better where you'll be reheating something. Others work better where the food item will be refrigerated, etc. She reviews ones like arrowroot, corn starch, tapioca starch, etc.
After the wedding (it's TODAY!!! .... we're thinking of you Bryanna) .... Bryanna, if I'm remembering correctly that you were the one who put this starch tip list together, could you give us that link?
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Debbie
1178 posts
Jul 05, 2006
10:20 AM
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The recipe called for 1 Tbsp. kuzu so I used 2 tbsp. arrowroot powder.
The texture was slimy. I am afraid to say it because it is gross but it is like sn*t. :-) I threw it away. I will use cornstarch next time.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Debbie
1179 posts
Jul 05, 2006
10:25 AM
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Brenda,
I have a supply of spelt flour now. Yet another thing in my fridge. :-)
Yes, this pie was good for wheat-free and gluten free people but it is not soy-free since there is 2 oz. silken tofu in it.
I also think that the pie will be good in smaller tart pans like the 4-inch tart shells than the 9-inch tart pan. I didn't follow the recommended tart pans per the recipe since I don't have those small tart pans.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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JulieH
337 posts
Jul 05, 2006
10:37 AM
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Debbie, your tart looks amazing! I'll have to give it a try. I had to laugh about you taking out a slice, because as I'm working on this pie cookbook, I have to remove a slice from every pie and tart (to taste), before I can give it away. Some of them haven't left the house for the very same reason (my family just keeps cutting more slices from it).
I have found that cornstarch really works the best for glazes. I think that Kudzu is used a lot in macrobiotic cooking, which may be why the recipe calls for it. I also bought some tapioca starch to play with, but haven't used it yet.
Keep posting your recipes Debbie. They always look beautiful and delish!
Julie
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Debbie
1181 posts
Jul 05, 2006
2:20 PM
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Thanks Julie and Brenda!
I found the link about starches and thickener in this website. It is under Ingredient Glossary - About Starches and Thickener:
http://www.bryannasveganfeast.citymax.com/page/page/628669.htm#62805
It seems that arrowroot or tapioca can be use for high gloss glaze for pies. But I found that arrowroot is too slimy. Maybe I used too much, I don't know. I have to experiment with it.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Last Edited Debbie on 5-Jul-2006 2:22 PM
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Brenda W.
109 posts
Jul 05, 2006
4:46 PM
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Yes Debbie!! That's exactly the page I was thinking of. Thanks for finding that.
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