I am TRYING to make the fried pies in the most recent issue of Cuisine at Home, but I do not have this, nor do I anticipate finding it without SERIOUS difficulty. Cook's Thesaurus says this about substituting:
Now, I don't have to follow the filling recipe in the book, although I DO have all the ingredients, except this. The only possible substitutes I have on hand are cornstarch and flour. (I also bought some instant vanilla pudding, just in case this was a potential substitute.) Please advise.
I am also willing to try another pie filling for the fried pies if someone has a good recipe. I have fresh blueberries and fresh, frozen, dried, and canned peaches. HELP!
Quote:
Substitutes: regular tapioca (Use twice as much. Puddings made with this will have larger gelatinous balls in it.) OR tapioca starch (This is also used to thicken pie fillings.) OR tapioca pearls (Pulverize these first with a blender, coffee grinder, or food processor) OR cornstarch (Use half as much. Cornstarch breaks down if it's mixed with acidic ingredients, cooked for a long time, or frozen and thawed.) OR arrowroot (more expensive) OR flour (Use a little more.)
Now, I don't have to follow the filling recipe in the book, although I DO have all the ingredients, except this. The only possible substitutes I have on hand are cornstarch and flour. (I also bought some instant vanilla pudding, just in case this was a potential substitute.) Please advise.
I am also willing to try another pie filling for the fried pies if someone has a good recipe. I have fresh blueberries and fresh, frozen, dried, and canned peaches. HELP!
Daphne
Keep your mind wide open.
Keep your mind wide open.