It’s summer time and a favorite summertime dessert is PIE! Not all pies are alike and require different storage. Some are safe on the counter for a period of time and others require refrigeration. Which is which?
Fruit Pies Made with Sugar. According to the US Department of Agriculture (USDA), fruit pies made with sugar are food-safe at room temperature for up to two days. This recommendation is based upon fruit pies made with sugar as the combination of sugar and acid in the fruit is sufficient to retard bacterial growth. If additional storage time is needed, the pie may be stored loosely wrapped in the refrigerator for two more days. Fruit pies freeze quite well. To freeze a fruit pie, place it uncovered in the freezer until frozen solid, then wrap in plastic wrap or foil and place back in the freezer for up to four months. Thaw at room temperature for one hour and if desired, reheat at 375°F for about 30 minutes until warm.
Custard, Cream, Mousse, Chiffon, and Fresh Fruit Pies. These soft pies need to be refrigerated until ready to serve and can be stored in the refrigerator for up to four days. Soft pies do not freeze successfully so enjoy while fresh.
Pumpkin, Pecan and Other Pies Containing Eggs. Pies containing eggs should be eaten as soon as possible after baking and cooling. Otherwise, these pies should be refrigerated. They keep well in the refrigerator for up to four days. Both pumpkin and pecan pies can be frozen with some success for up to two months. In freezing, they lose some of their integrity; the filling may separate a bit and the crust may get soggy. To freeze these pies, wrap them tightly in plastic wrap and foil or place in an air-tight freezer bag. Thaw the pies in the refrigerator before using.
Pies Made with a Sugar Substitute. Sugar acts as a preservative, helps retain moisture, and keeps baked-goods fresher longer. Therefore, it is best to consume pies made with Equal or SPLENDA® in 1-2 days. These products are best stored in the refrigerator in an airtight container. If you want to keep pies made with sugar substitutes longer, they should be frozen by wrapping in plastic and foil or in an air-tight freezer bag. These pies can be frozen successfully for up to two months.
Keeping Pie Safe has an excellent chart detailing all the facts for pie safety. Keep in mind that homemade pies differ from commercially baked pies which may include preservatives allowing them longer room- temperature storage. Check the label for their specific storage instructions. Proper pie storage will ensure that every delectable bite is foodborne illness risk free!
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
Monk fruit sweetener is currently trending as a popular consumer choice as an alternative to sugar. Accordingly to market analysis by Data Bridge, the monk fruit sweetener market is expected to witness market growth at a rate of 5.40% in the forecast period of 2021 to 2028 and is expected to reach USD of 0.30 billion by 2028. The market is driven largely by health conscious consumers’ demand for a naturally derived sweetener, diabetic patients, and the awareness of negative health effects of sugar: obesity and diabetes. The added functional properties—anti-microbial, anti-inflammatory and anti-carcinogenic—are also driving the growing popularity of monk fruit sweeteners.
Monk fruit- whole, halved, and extracted powder. Photo: Canva.com
What is Monk Fruit Sweetener?
Monk fruit sweetener is derived from monk fruit, a small, green melon, actually a gourd, known as luo hang gu; it is native to southern China. Growing as a vine, monk fruit is an ancient fruit thought to have been cultivated by monks as early as the 13th century in the misty mountains of Guilin and used as a medicinal herb in traditional Chinese medicine. The fruit itself is unpleasant to eat. Instead, it is dried and used to make extract, granulated sweetener, powdered sweetener, and syrup. Monk fruit is marketed under a variety of labels ranging from pure sweetener to added ingredients such as erythritol which may cause digestive issues for sensitive individuals.
The sweetness of monk fruit does not come from glucose or fructose; rather it is from mogrosides, an antioxidant extract of the fruit. Containing zero calories, zero carbs, and paleo-safe, monk fruit sweeteners are approximately 100-250 times sweeter than traditional table sugar. Monk fruit sweetener is less sweet than stevia which is approximately 300 times sweeter than table sugar. When added to foods and beverages, a little goes a long ways.
Are Monk Fruit Sweeteners Safe?
Monk fruit was “generally recognized as safe” (GRAS) by the FDA in 2010 for use in food and beverages. While no human studies have been done, monk fruit is said to be safe for diabetics, children, and pregnant and breastfeeding women. Monk fruit sweeteners have not been studied for weight-loss.
What are the Benefits or Drawbacks of Monk Fruit Sweetener?
In addition to the aforementioned benefits, monk fruit is said to be more palatable as it does not have the aftertaste that many users detect in other sweeteners. Further, it does not raise blood glucose levels or have side effects like gas or bloating that are often associated with some sweeteners.
Monk fruit sweetener is pricey due to the expense of processing and importing from China. The price, however, may be offset by the fact that only a small amount is used. For example, only a pinch of pure monk fruit sweetener may be needed for sweetening beverages and smoothies and if used for baking, 1-2 teaspoons may be equivalent to 1 cup of sugar. While it is not readily available at many supermarkets, it can be ordered from various websites. Some consumers have noted that it does not dissolve easily and they do detect a slight aftertaste. The sweetener tends to become sticky when exposed to air so storing in an airtight container avoids this problem.
How is Monk Fruit Sweetener Used in Cooking, Baking, and Preserving?
Monk fruit sweeteners should not be substituted 1:1 for sugar unless the manufacturer indicates so. Some monk fruit sweeteners are made with a mix of sugar alternatives and/or fillers, so be sure to read the label. Recipes and tips for cooking and baking can be found on the website of some of the monk fruit sweetener labels. Available as a granular, powder, and syrup, each type works best in different applications. Stable at high temperatures, the sweetener does not burn or give a sour taste when used for baking and cooking.
Baked products made with a sugar substitute may have different characteristics than those made with sugar. Using a sugar substitute may affect the texture, color, volume, structure, flavor, and keeping qualities. Sugar, like every ingredient, serves a purpose in baked goods beyond adding sweetness and flavor. Sugar contributes to moistness by binding water, provides structure and leavening, aids in browning and crispness via the maillard reaction, and acts as a preservative by slowing bacterial growth. While some functions and characteristics can be replaced by sugar substitutes, others are unique to sugar.
When used for baking, pure monk fruit sweetener may be less desirable as it does not have the bulk that sugar provides to a recipe. When mixed with erythritol, baking is more successful as erythritol adds bulk to the recipe resulting in a product that looks and tastes more like a product made with sugar.
Monk fruit sweetener should not be used for canning. To date, there has been no testing with monk fruit sweeteners to determine their effects on pH in home canned foods. Utah State Extension offers this explanation: “The sweetness of monk fruit does not come from the traditional fructose sugar molecule in the fruit. The monk fruit sweetener chemicals are extracted from the monk fruit and then blended with something to bulk it up. Each product might be different regarding pH and what is called the pH buffering capacity.” For this reason, canning with monk fruit sweeteners is currently not recommended.
Freezer jams and jellies can be successfully made with monk fruit sweeteners along with a freezer pectin. Monk fruit can also be added to fruits prior to freezing.
Monk fruit sweetener is a safe alternative to sugar and one way to reduce consumption of added sugars and/or manage caloric intake. It is important to do your research and know what you are buying for your intended use. Be sure to read the label and use the product correctly.
Reference to any commercial product, process, or service, or the use of any trade, firm, or corporate name is for general informational purposes only and does not constitute an endorsement, recommendation, or certification of any kind. Persons using such products assume responsibility for their use and should make their own assessment of the information and whether it is suitable for their intended use in accordance with current directions of the manufacturer.
I am a graduate of the University of Nebraska-Lincoln with a BS in Home Economics Education and Extension and from Colorado State University with a MS in Textiles and Clothing. I enjoy spending time with family and friends, gardening, quilting, cooking, sewing, and sharing knowledge and experience with others.
