The Essential Guide To Baking

Gelatin is used for whipped cream and chiffon type pies.

CHEESE: Cream cheese is the most commonly used cheese for pie fillings. Make sure the cheese

is fresh and not watery.

CREAM: Heavy cream is whipped for toppings, or whipped and folded into other ingredients for

whipped cream pies. Light cream is usually spooned over hot pie portions for serving. Cream

must be fresh. Look at the date on the container.

SPICES: Cinnamon, allspice, clove, nutmeg and ginger are the most popular spices for pies.

Make sure that the spice you use is fresh. Spice loses flavor with age, especially when not

sealed properly.

CHOCOLATE: Mix cocoa with salad oil or melted butter before using to flavor cream pies. Melted

pure chocolate morsels are also good to use. Melted bitter chocolate baking squares are best to

use in chocolate flavored pies. Make sure the cocoa and chocolate you use is fresh. Chocolate

absorbs odors and will have a bad flavor when not stored properly.

COCONUT: Use fresh, moist coconut in cream pies. Lightly toast a small portion of the coconut

and mix with your coconut filling to enhance the taste. Add the raw coconut while the cream

filling is hot to release the flavor.

NUTS: Nut−meats should always be fresh. They go rancid quickly and should be tasted before

using in a filling.

SYRUP: Honey, molasses, light corn syrup and dark corn syrup are the most popular syrups used

in pie fillings.

JUICE: Whenever possible use fruit juice instead of water when making fruit pie filling. Canned

apple juice will enhance the flavor of almost all fruit fillings.

FLAVOR: Vanilla is the most popular flavor used in pie fillings. Use fresh fruit juice when

possible to flavor pie fillings. Lemon, lime and orange juice makes for a tangy flavor that no

artificial flavor can compare.

DIET MARGARINE AND LOW CALORIE MARGARINE:

These products are not designed for baking and should never be used as a substitute for regular

margarine, shortening or butter.

Baking Pies