RECIPE: Help With Pie Filling

10 years ago

I'm trying to come up with a fruit pie filling where you don't add sugar. Beside taste, I believe sugar serves as a thickener. So I'm thinking of substituting gelatin, corn starch or something like that along with a few packets of aspartame. Any suggestions would be appreciated - thanks

Wesley

Sort by:Oldest

Comments (3)

sushipup1
10 years ago
Post this over in the Cooking Forum, where all the expert pie-makers can help you!
pink_warm_mama_1
9 years ago
Wesley, please use something other than aspertame. How about Stevia?
Related Professionals
Accokeek Landscape Architects & Landscape Designers · Franconia Landscape Architects & Landscape Designers · Billerica Landscape Contractors · Pelham Landscape Contractors · Hawaii Landscape Contractors · Hilton Head Island Landscape Contractors · Merced Landscape Contractors · New Cassel Landscape Contractors · Pompton Lakes Landscape Contractors · Rancho Santa Margarita Landscape Contractors · Shirley Landscape Contractors · West Covina Landscape Contractors · Four Corners Landscape Contractors · Agoura Hills Stone, Pavers & Concrete · Dracut Solar Energy Systems
Jane Gramza
8 years ago
I just happened to make my very first cherry pie filling today! After pitting what seemed like a zillion cherries with a paper clip! Put your fresh pitted cherries in a fairly large pan. Add 1/2 C water, 2 Tbs lemon juice, 4 Tbs corn starch, an 1/8 tsp almond extract & lastly the sweetener you plan on using. This recipe calls for 2/3 C sugar to 3/4 depending on the cherries you're using or your own personal taste. Also this is for approximately 6 C. pitted cherries. Bring all ingredients to boil stirring occasionally, reduce heat & cook for 10 minutes. Turn off heat & allow to cool. Can be stored in fridge for up to 3 day's. Enjoy, mine turned out perfectly!!