Sunday, December 15, 2013

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.


At December 16, 2013 at 8:09 AM , Blogger Ellen Spector Platt said...

So you say, but since I haven't done taste test myself, how would I know?

At December 18, 2013 at 1:46 PM , Anonymous Leda Meredith said...

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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