Sunday, April 9, 2017

Aquafaba for glazing pies

Today I discovered another use for aquafaba*: glazing pie pastry!  People use aquafaba as an egg or egg-white substitute in meringues, marshmallow, baking etc., so I thought it might work for glazing, too.  I'm really pleased with the result :-)

* the water in which chickpeas or other pulses have been cooked

Blackberry and apple pie for today's Sunday celebration.  The blackberries came from friends from church and the apples from our neighbours' tree.  We ate it with home-made yoghurt and it was delicious :-)

I simply brushed aquafaba over the top before baking and, as you can see, it came out a lovely golden colour.  Aquafaba is something we generate at least once a week, so I'll definitely be using it in the future: I'd much rather use something I'd otherwise throw away than use half an egg and be left wondering what to do with the rest!

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