[NAFEX] Grape pie

mIEKAL aND qazingulaza at gmail.com
Thu Sep 1 12:20:56 EDT 2011

I was thinking you would start with grape jam & the extra sugar was
needed to gel, shows how much I know about making pies.  Most of my
pie expertise is in eating them.

On Thu, Sep 1, 2011 at 5:34 AM, Ginda Fisher <list at ginda.us> wrote:
> I generally thicken my pies with tapioca or cornstarch. Never thought of using pectin in a pie.
> Ginda

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