House Party

Main

  » 

Message Boards

  » 

Ask Kraft Kitchens

  » 

Ask Kraft Kitchens
Sign In | Preferences | Print | Standards | FAQs
Message from Michele from Kraft Kitchens
Thanks for your participation in our Ask Kraft Kitchens message board! I'm having so much fun learning about you from all your great questions regarding recipes and cooking. For questions regarding product information, ingredients, and availability, please use our Contact Us site. Our Consumer Relations representatives are the product experts, and will provide you with the most accurate and up-to-date product information. Thanks!
Message from Michele from Kraft Kitchens
Thanks for your participation in our Ask Kraft Kitchens message board! I'm having so much fun learning about you from all your great questions regarding recipes and cooking. For questions regarding product information, ingredients, and availability, please use our Contact Us site. Our Consumer Relations representatives are the product experts, and will provide you with the most accurate and up-to-date product information. Thanks!

Certo in pies?!?!?!?!

[Replies: 3]
Last Post Nov 19, 2008 7:55 AM by: Michele from Kraft Kitchens
Michele from Kraft Kitchens
 
Michele from Kraft Kitchens
Posts: 726

Re: Certo in pies?!?!?!?!

Posted: Nov 19, 2008 7:55 AM
Hi Barsnip,
Welcome to the message boards! I hope I am not too late to answer your question. I would not recommend that you use Certo or Sure.Jell as a means to thicken your pie. As Eemma said in her post, I would recommend that you stick to flour, corn starch or tapioca. We have many pie recipes that use MINUTE Tapioca as a thickener. Here is the link to those recipes:

http://http://www.kraftfoods.com/kf/search/pages/SearchResults.aspx?idtext=Cakes%2FPies%2FCheesecakes|Pies%2FTarts:%20Fruits&searchtext=Tapioca&type_of_meal=4&scatid=15&btnImageSubmitCategory.x=16&btnImageSubmitCategory.y=8

I would recommend using Certo or Sure.Jell pectin in recipes that were specifically developed for them.

I hope your dinner party is a success!

Rate this post:
1 star
2 stars
3 stars
4 stars
5 stars
Eemma
 
Eemma
Posts: 568

Re: Certo in pies?!?!?!?!

Posted: Nov 18, 2008 9:06 PM
Welcome to the Message Boards, Barsnip.

I have always used either cornstarch (for berry pies) or flour (for my apple pies) to thicken the fillings. Here is an Apple Pie recipe that is similar to the one I use.

The Apple Pie recipes I found here on Kraft all call for instant tapioca as a thickening agent like this Fresh Deep Dish Apple Pie.

I hope you find this information helpful because I have no idea how much Certo you would use or how well it would work as a thickening agent for pie but welcome again!

Rate this post:
1 star
2 stars
3 stars
4 stars
5 stars
Barsnip
 
Barsnip
Posts: 2

Re: Certo in pies?!?!?!?!

Posted: Nov 18, 2008 3:45 PM
HELP PLEEEEEEEEEEEEEZZZZZZZZZZE. I need to know urgently for a dinner party that is tomarrow!!! AAAAAAAAA stress!:_|

Rate this post:
1 star
2 stars
3 stars
4 stars
5 stars
Barsnip
 
Barsnip
Posts: 2

Certo in pies?!?!?!?!

Posted: Nov 18, 2008 2:22 PM
Ok I wanted to know if i could use certo to thicken the filling for my pie. I know you use it to thicken jelly and candy but I need to thicken something like apples and their juices.

Can anyone help??????????????:_|!!!!!!!!!!!

Rate this post:
1 star
2 stars
3 stars
4 stars
5 stars