This piece of pie was the only one left that I could take a picture of. I took two of these pies to the Church & Family History Headquarters Mission I serve at in the Joseph Smith Memorial Building in Salt Lake City, Utah. (That's the reason I'm posting MUCH less lately... I'm loving my Church Service Mission) They didn't last long. I have to admit, this is one of the best pies I've made - and that surprised me.
So... enter "PIE TONE". What is it? There are two kinds - Red and Plain. Here is the difference:
Berry Red Pie Tone has been used for years in berry pies and wonderful glazes that can be used as a topping for cakes or other desserts where the red color and berry flavor is already in the mix. For use with red or darker fruits. (Think "Danish Dessert" on steroids)
Plain Pie Tone has been used for years for the same purpose. However, Plain Pie Tone is used for all other pies that require a clearer glaze. It allows for making consistent pie filling.
Where do you get it? I have only found one source. Google it, and you'll find it on the Kitchen Kneads website (kitchenkneads.com) This is the location in Ogden, Utah. I buy mine at a store by the same name, but it's located in West Jordan, Utah - unfortunately, they do not have a website.
It's a little tricky to use, but once you get the hang of it - you'll never have gloppy or soupy berry pies. Just a beautiful, perfectly textured pie filling that showcases those beautiful berries that are too expensive to waste with the wrong thickener.
*This recipe makes enough for two large, deep dish 9-10" double crust pies.
One 4-lb bag of frozen tri-berry mix (a mixture of raspberries, blackberries, blueberries)
1-1/2 to 1-3/4 cup sugar (more or less to suit your taste)
Pie Crust - enough for two 9-10" double crust pies