Raspberry pie

Cindy Fuller said:

One of the local groceries had red and yellow raspberries for a
ridiculously low price. I hadn't made raspberry pie since I picked the
wild ones on my grandfather's farm, so I gave it a go.

First issue: crust. I don't do trans fat. I found a recipe from
Eating Well magazine (the first incarnation) that uses ground toasted
nuts as part of the fat source in the crust. I used almonds. The crust
wasn't the easiest to roll out, which left me with not quite enough for
a top crust. So I took a little biscuit cutter and cut out pastry
circles for the top.

Second issue: thickener. I used arrowroot start, which I had on hand.
Unfortunately, the old Joy of Cooking recipe I used for the filling
called for a good bit of water to be added. The resulting filling was a
little soupy and did some considerable bubbling over in the oven. If I
were improvising this, I would have skipped the water and added more
berries.

The net result was pretty tasty. The SO, his mom, and our neighbor all
attested to this. One advantage of the soupiness was that it supplied
some nice flavor to the Tillamook vanilla bean ice cream served with the
pie.

Cindy

Sounds tasty, Cindy.

I watched a report on the news the other night. They implied that we
are better off using butter or even lard in pie crusts than using
shortening (a transfat.) Do you agree?

I'm just not sure it's worth it (for me) to eat pie without a nice
flaky crust. I don't eat it very often. If I ate it every day, I
could understand avoiding the use of TFs, but I don't, and I am very
watchful of the kind of fat used in products I buy. Where's the harm
of using shortening in pie if it's a once in a while thing?

TammyM

TammyM

TammyM said:

Cindy Fuller said:

One of the local groceries had red and yellow raspberries for a
ridiculously low price. I hadn't made raspberry pie since I picked the
wild ones on my grandfather's farm, so I gave it a go.

First issue: crust. I don't do trans fat. I found a recipe from
Eating Well magazine (the first incarnation) that uses ground toasted
nuts as part of the fat source in the crust. I used almonds. The crust
wasn't the easiest to roll out, which left me with not quite enough for
a top crust. So I took a little biscuit cutter and cut out pastry
circles for the top.

Quoted message said:

Sounds tasty, Cindy.

I watched a report on the news the other night. They implied that we
are better off using butter or even lard in pie crusts than using
shortening (a transfat.) Do you agree?

I'm just not sure it's worth it (for me) to eat pie without a nice
flaky crust. I don't eat it very often. If I ate it every day, I
could understand avoiding the use of TFs, but I don't, and I am very
watchful of the kind of fat used in products I buy. Where's the harm
of using shortening in pie if it's a once in a while thing?

Very true. If you eat pie a lot, then it's an issue. If it's an
occasional thing, it's no big deal what sort of fat you use. If you eat
lots of frosting, potato chips, french fries, donuts or other fried
foods, which some people do, it makes a difference. I eat pie around
Thanksgiving but I worry about my parents who always have sweet stuff
around.

The advice is helpful for a lot of people who wouldn't otherwise be
aware of the issue.

Curly Sue wrote on 21 Aug 2005 in rec.food.cooking

Quoted message said:

TammyM said:

Cindy Fuller said:

One of the local groceries had red and yellow raspberries for a
ridiculously low price. I hadn't made raspberry pie since I
picked the wild ones on my grandfather's farm, so I gave it a go.

First issue: crust. I don't do trans fat. I found a recipe from
Eating Well magazine (the first incarnation) that uses ground
toasted nuts as part of the fat source in the crust. I used
almonds. The crust wasn't the easiest to roll out, which left me
with not quite enough for a top crust. So I took a little biscuit
cutter and cut out pastry circles for the top.

Quoted message said:

Sounds tasty, Cindy.

I watched a report on the news the other night. They implied that
we are better off using butter or even lard in pie crusts than
using shortening (a transfat.) Do you agree?

I'm just not sure it's worth it (for me) to eat pie without a nice
flaky crust. I don't eat it very often. If I ate it every day, I
could understand avoiding the use of TFs, but I don't, and I am
very watchful of the kind of fat used in products I buy. Where's
the harm of using shortening in pie if it's a once in a while
thing?

Very true. If you eat pie a lot, then it's an issue. If it's an
occasional thing, it's no big deal what sort of fat you use. If you
eat lots of frosting, potato chips, french fries, donuts or other
fried foods, which some people do, it makes a difference. I eat pie
around Thanksgiving but I worry about my parents who always have
sweet stuff around.

The advice is helpful for a lot of people who wouldn't otherwise be
aware of the issue.

Being a type 2 Diabetic I am very aware of the "cookie dough" effect in
your arteries when Glucose and Fats mix. Transfats can cause platlettes
to "stick" to the walls your arteries even in normal people. These stuck
platlettes can take years to work free or to build up. So even
occassional use of shortenings can be "Not Good" for you stroke and heart
attackwise. Even Store bought lard the firm block at room temp type can
have trans fats.

That is why in some instantises Trans Fats are considered Toxic.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

There are some non-hydrogenated palm oil shortenings available now. I
use 1/2 butter 1/2 trans fat free shortening for my pie crust. It is
flaky with a nice buttery flavor. It never makes sense to me to treat
yourself to something that isn't good for you. Especially when there
are alternatives.

In article <[email hidden]>, Curly Sue <[email hidden]>

Quoted message said:

TammyM said:

Cindy Fuller said:

One of the local groceries had red and yellow raspberries for a
ridiculously low price. I hadn't made raspberry pie since I picked the
wild ones on my grandfather's farm, so I gave it a go.

First issue: crust. I don't do trans fat. I found a recipe from
Eating Well magazine (the first incarnation) that uses ground toasted
nuts as part of the fat source in the crust. I used almonds. The crust
wasn't the easiest to roll out, which left me with not quite enough for
a top crust. So I took a little biscuit cutter and cut out pastry
circles for the top.

Quoted message said:

Sounds tasty, Cindy.

I watched a report on the news the other night. They implied that we
are better off using butter or even lard in pie crusts than using
shortening (a transfat.) Do you agree?

I'm just not sure it's worth it (for me) to eat pie without a nice
flaky crust. I don't eat it very often. If I ate it every day, I
could understand avoiding the use of TFs, but I don't, and I am very
watchful of the kind of fat used in products I buy. Where's the harm
of using shortening in pie if it's a once in a while thing?

Very true. If you eat pie a lot, then it's an issue. If it's an
occasional thing, it's no big deal what sort of fat you use. If you eat
lots of frosting, potato chips, french fries, donuts or other fried
foods, which some people do, it makes a difference. I eat pie around
Thanksgiving but I worry about my parents who always have sweet stuff
around.

The advice is helpful for a lot of people who wouldn't otherwise be
aware of the issue.

I never buy hydrogenated vegetable shortening or margarine. I use
butter or oil (peanut, canola, or olive), depending on the desired taste
or consistency. We rarely have crackers or chips in the house, so we
manage to avoid most trans fat sources. The raspberry pie was the first
pie we'd made since Thanksgiving. We generally do cobblers or crisps in
the summer.

Cindy

--
C.J. Fuller

Delete the obvious to email me

TammyM said:

I watched a report on the news the other night. They implied that we
are better off using butter or even lard in pie crusts than using
shortening (a transfat.) Do you agree?

I noticed at the supermarket that Crisco is now selling transfat-free
shortening sticks. At about $3.25 for 20oz. Yikes!

Brian

On Mon 22 Aug 2005 09:14:46a, Default User wrote in rec.food.cooking:

Quoted message said:

TammyM said:

I watched a report on the news the other night. They implied that we
are better off using butter or even lard in pie crusts than using
shortening (a transfat.) Do you agree?

I noticed at the supermarket that Crisco is now selling transfat-free
shortening sticks. At about $3.25 for 20oz. Yikes!

They also have it in cans. I bought a one pound can just to try. The baking
results are identical to the regular Crisco.

I prefer half butter/half lard, but I will use Crisco if I'm out of lard.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

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Wayne Boatwright said:

On Mon 22 Aug 2005 09:14:46a, Default User wrote in rec.food.cooking:

Quoted message said:

TammyM said:

I watched a report on the news the other night. They implied that we
are better off using butter or even lard in pie crusts than using
shortening (a transfat.) Do you agree?

I noticed at the supermarket that Crisco is now selling transfat-free
shortening sticks. At about $3.25 for 20oz. Yikes!

They also have it in cans. I bought a one pound can just to try. The baking
results are identical to the regular Crisco.

I prefer half butter/half lard, but I will use Crisco if I'm out of lard.

You know, I've never used lard -- mainly because, in times past, lard
was considered to be villainous and vegetable shortening (Crisco) a
healthier option. Now that Crisco is the bad guy, I can give lard a
try :-> I remember my Auntie's pies when I was a little girl, and
they were always wonderful, heavenly. For years, people have said
"your pies are **almost** as good as Auntie's!", and I'm guessing the
big difference is that she used lard. Look out, family! Figuratively
speaking of course, I'm battin' the next one outta the ballpark :-)

TammyM, little ole pie baker me

On Tue 23 Aug 2005 04:32:33p, TammyM wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

On Mon 22 Aug 2005 09:14:46a, Default User wrote in rec.food.cooking:

Quoted message said:

TammyM wrote:

> I watched a report on the news the other night. They implied that we
> are better off using butter or even lard in pie crusts than using
> shortening (a transfat.) Do you agree?

I noticed at the supermarket that Crisco is now selling transfat-free
shortening sticks. At about $3.25 for 20oz. Yikes!

They also have it in cans. I bought a one pound can just to try. The
baking results are identical to the regular Crisco.

I prefer half butter/half lard, but I will use Crisco if I'm out of
lard.

You know, I've never used lard -- mainly because, in times past, lard
was considered to be villainous and vegetable shortening (Crisco) a
healthier option. Now that Crisco is the bad guy, I can give lard a
try :-> I remember my Auntie's pies when I was a little girl, and
they were always wonderful, heavenly. For years, people have said
"your pies are **almost** as good as Auntie's!", and I'm guessing the
big difference is that she used lard. Look out, family! Figuratively
speaking of course, I'm battin' the next one outta the ballpark :-)

TammyM, little ole pie baker me

You go girl! Just don't let them start calling anybody lardass. :-)

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.