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Using Natural Pectin in Fruit Pie

Some fruit pie recipes need help to get the filling just right. One solution is to add a peeled,  grated, and squeezed dry Granny Smith apple which is full of natural pectin.

Apples contain high amounts of high-methoxyl pectin and makes a great gel. In combination with two tablespoons of instant tapioca, the gel should have a pudding consistency.  Crush some of the other fruit and combine with the grated apple. This helps release the natural pectin within the fruit cell walls to achieve a good gel.

Tip for Tapioca:

Grind or crush the tapioca to minimize the “pearl” look in the filling.

Source: The Science of Good Cooking, Cook’s Illustrated


About Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.

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