North American Fruit Explorers mailing list at ibiblio

[Ginda Fisher <list@ginda.us>]

I generally thicken my pies with tapioca or cornstarch. Never thought of 
using pectin in a pie.

Ginda

On Sep 1, 2011, at 12:08 AM, mIEKAL aND wrote:

> why would you need to add sugar? most table grapes would be sweet
> enough to start with. one could use the Pomona pectin..
> 
> ~mIEKAL
> 
> 
> 
> On Wed, Aug 31, 2011 at 8:42 PM,  <Jwlehman@aol.com> wrote:
>> Grape pie is wonderful and worth the extra work, done by my wife. ;-)
>> 
>> I help Barb pick and clean then she takes over to extract the seeds by
>> cooking. One contributor mentioned using seedless grapes. That is the way 
>> to go.
>> Simply squeze them to release the flavor and bake. Or freeze, then thaw to
>> bake the pie.
>> 
>> Too sweet, simply reduce the sugar.
>> 
>> Jerry
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