substituting honey/corn syrup etc for sugar in a blueberry pie (or brownies)
I need to make two pans of brownies and one blueberry pie today--just finished one pan, which is cooling in the fridge, until I realized that I only have a little over a cup of sugar left. I need 1 cup for the brownies, and 2/3 cup for the blueberry pie.
I was thinking the best way to deal with this is to use the sugar for the brownies and to sub honey or corn syrup for the blueberry pie. I'm worried that the honey taste might overpower everything else though. Has anyone tried subbing something else for sugar in a pie? Did it turn out okay?
I think you'll be fine with corn syrup for the blueberry pie. I would use honey for 20% or so of the blueberry just for a little flavor twist. I'd add a little extra of whatever thickening you use for fruit pies, to accommodate the extra liquid. If you have packets of Splenda or baking type Splenda, I find that using a combination of Splenda and sugar covers the aftertaste of the Splenda. You could use that combo for both brownies and pie, to stretch the sugar.
I recommend not using honey in brownies. I have no idea why, but it tasted really, really, really bad the couple of times I tried it.