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Pie Filling Enhancer - 12 oz.
item# 3466 $6.95
Ships to Canada.
Runny fruit pie fillings? Never!
- A blend of thickener, superfine sugar, & ascorbic acid.
- Use in your favorite fruit pie.
- Perfectly thickens filling: not gluey, cloudy, or WATERY.
- Enough for about 4 to 8 pies
- In a 12-ounce bag.
Reviews
04/09/2012
GREAT for my fruit pies. Once the pie cools to room temp I can slice it and serve a whole piece that does not run and the pie remaining in the pan keeps its form as well. I WONDER if I could use this to thicken a meat pie, like chicken pot pie, as well... let me know.
04/08/2012
Great product easy to use and flavor is wonderful.
03/19/2012
PERFECT for my fruit pies. If you have ever made a soggy pie then this is what you are looking for! I keep TWO in my pantry so I won't run out.
03/18/2012
Since receiving this item, I have used it twice. I love it! Used in "pie-in-a-jar" with apple filling. Pre-cooked filling with enhancer on stove, cooled, then loaded in to jars. Baked till crust was golden. Awsome individual apple pies!
03/18/2012
Are there directions for amounts inside the package? I think it will be excellent since all other items have been......
03/15/2012
Love this stuff- especially for low pectin fruit like berries. Clean clear thickener without its own texture or off flavor. It's name fits.. it's there to only "enhance" what I'm baking. Great product!
02/17/2012
It is wonderful. It needs to be available in a larger package.
01/08/2012
This is GREAT stuff! My last Pie was amazing and I have had trouble with Apple Pie filling for years. This is my perfect solution for a perfect Pie. Thanks, KAF!
01/08/2012
I had forgotten about this product for a few years. Am back to making pies and they are much better when you use the filling enhancer instead of flour or tapioca.
12/26/2011
I love this product. I use it in all my fruit pies. I keep a bag or two on hand. I gave a bag of it to my niece for Christmas. She couldn't wait to give it a try. She always compliments me on how great my pies turn out.





