the verdict
As much as I love acorn starch (and I do love acorn starch), the winner in the pie competition is clear.
The pie is more beautiful made with corn starch; the color of the sweet autumn olive shines through. But more importantly, the bright, tart, true taste of the fruit is there. It's a lighter pie, and exactly what I was hoping for.
posted by Ellen Zachos @ 2:45 PM
3 Comments
3 Comments:
So you say, but since I haven't done taste test myself, how would I know?
Thanks for doing the research tests! So I'd figure on corn starch if color matters (as with Elaeagnus), but acorn starch good if the color isn't a priority?
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