Tuesday, December 2, 2008

My pie tastes delicious but ...

The pie that I made last night leaves much to be desired (visually) when a 'slice' is cut from the main dish.
Photo taken with iPhoto, hence dark appearance
*
Clearly something went awry with my pie filling. It was too liquidy and the resulting serving which I had for breakfast was a mass of nut crust and pawpaw-banana filling. It tasted delicious ... but it looked nothing like the firm, triangular slices I've seen from other raw pies! See below example of Raspberry Chocolate DreamPie from the Raw Inspiration weblog:
One day I'll get there.

13 comments:

meadysmusings said...

Yea...I guess I was right bout the liquidy too then and the lack of fat making it less able to come together.

But glad it tasted good all the same.

The pic you show what is the white stuff? Are you saying they have no fat in there no cream no milk what so ever? What is the white layer then?

Elspeth said...

The filling doesn't need fat to hold it together - and yes there is no milk or cream. Re white stuff - if you are referring to the slice of dream pie ... that's the cashew layer.

Makeda said...

cyack-cyack-cyack-cyack!!!!! lol. Well eh! Spec. I love it. Looking forward to seeing you soon again. Makeda

Elspeth said...

I have it in the freezer now and it has solidified considerably and tastes even better. I can now cut it into proper slices (although still not looking like the Dream pie photo). I've asked for some advice - awaiting response. Will share when received.

Elspeth said...

Hey Makeda - ha ha. It gave me my laugh for the day too. So you're fed up of the cold? Back for Xmas? Or C'val?

meadysmusings said...

hey interesting...would never have thought that was a cashew layer. But the nuts would be filled with fat though...I'm meaning in terms of holding together solidifying...so in that sense different from your recipe?

Good that it is solidifying bettert in the freezer.

Elspeth said...

Yes, nuts have fat ... but all fillings don't have nuts. Anyway, will share the advice when I get it later.

Webgrl said...

we can figure it out i'm sure. i'm a good baka/pie maka!

Elspeth said...

But its not baked.

Elspeth said...

I got a long piece of advice from my friend Tresa. I was going to put it as its own post, but will just condense considerably here rather than put as separate. There was more detail - but the following (a much abbreviated version of what she said/products to use) will still help:

Irish Moss, Agar Agar, Flax Powder, Psyllium powder... and/or Non GMO Soy Lecithin, Coconut Butter or Oil and/or Avocado (to add a creaminess). The Lecithin, Coconut Butter/oil & Avo, thicken things a little bit and add a creamy/fatty consistency. Use coconut butter or oil to add a creamy thickness but, again, it's not as firming as the first 3 items UNLESS it's for a FROZEN Desert (gets very thick when cold). Also, flax powder - easy to use but be mindful of strong flavour and laxative properties. Becomes gelatinous very quickly - be sparing with amount used. Also Psyllium Husk Powder - also to be used sparingly due to laxative effect.

Web searches on these topics (e.g. on Give it to me Raw, Gone Raw, etc) will help re more info.

meadysmusings said...

Hey so guess I was right it needed some fat for thickening...not to be a boasting miller but I am a chemical engineer...quite a lot of that in cooking I always say...and as I was saying...if you can't but in the cream and fat then you have to depend on the water to come together 'a popisicle type effect' so you'd have to let it freeze then...but what's wrong with adding just a little fat if done in moderation?

Elspeth said...

Yes, when I thought about it I realised you were right re the need for some kind of fat to bind it ... and I did think of the engineering thing. Nothing wrong with fat - don't get me wrong. Right now it is in popsicle stage.

cherry blossom said...

the pie looks yummy, i want to make it now..yumm yummm