To: North American Fruit Explorers <nafex@lists.ibiblio.org>
Subject: Re: [NAFEX] Grape pie
Date: Thu, 1 Sep 2011 11:20:56 -0500
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