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  • From: Ginda Fisher <list@ginda.us>
  • To: North American Fruit Explorers <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Grape pie
  • Date: Thu, 1 Sep 2011 06:34:54 -0400

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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