Comments on: Experimenting With White Whole Wheat Flour: Cherry Pie

By: Pat Viglione

Pat Viglione — Mon, 08 Sep 2008 23:13:22 +0000

I was thinking of subsituting white whole wheat flour for my Christmas cookies this year. Have you tried this flour for cookies? If so, how was the texture and taste as compared to regular white flour? Thank you!

By: EK

EK — Sat, 05 Jul 2008 15:25:59 +0000

Hi Barbara,
I tried this recipe yesterday using white whole wheat flour I’d bought from a bulk bin at Whole Foods, and I must say it was really tasty! I halved the recipe and did an uncovered pie with a mixed berry filling rather than cherry. It was definitely a bit denser and less flaky than the standard pie crust but both the friends I served it to and myself loved the nutty taste of it. I think this might become my default pie crust recipe in the future, so thanks a lot for this recipe!

By: Neohippie

Neohippie — Tue, 24 Jun 2008 00:34:38 +0000

Thanks for explaining what white whole wheat flour is. I saw it at the store and was suspicious they had done something weird and artificial to whiten it.

But if it’s just a different variety of flour I might go ahead and give it a try. I usually like whole wheat stuff, but there are a few things where the wheat flavor is a bit much.

By: Alanna

Alanna — Sat, 21 Jun 2008 15:55:21 +0000

Hi Barbara, I’ve been experimenting for some months and am finding that brand makes a real difference. Since I transfer flour into flour bins, I haven’t yet figured out which is which, but one brand I used at Christmas made a great one:one substitution for everything from pie crust to Christmas cookies. This spring, another brand — I think King Arthur from Trader Joe’s but again, need to confirm — is much more whole-wheat-ish and thus needs tweaking with recipes to get the mix right.

By: Tammy

Tammy — Fri, 20 Jun 2008 18:28:46 +0000

Crucial question, Barbara:

Did I miss the only cherries of the season by missing the farmer’s market this week?? Or do you think they will have some tomorrow?

Oh, heavens, I do love sour cherry pie. My favorite trick is adding a splash of almond extract to my cherry pie crust – there is just something sexy about the combo of sour cherries and almond flavor (come to think of it, if I were more of an experimental chef, I might try a crust that included some almond flour for this pie. MMMM)

So have I missed my chance here in Athens?