North American Fruit Explorers mailing list at ibiblio

[mIEKAL aND <qazingulaza@gmail.com>]

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@ginda.us> wrote:
> I generally thicken my pies with tapioca or cornstarch. Never thought of 
> using pectin in a pie.
>
> Ginda