In article >,
Damaeus > wrote:

> I swear, the most rewarding pie I ever baked was a pear pie I made using
> pears I picked off our own tree, going homemade all the way. The crust,
> and the stewed pears. I had just enough cornstarch in the filling to keep
> it from running out from between the crusts when cut after a 15-minute
> cooling. The glaze formed from the liquid had a perfect thickness that
> coated my tongue without feeling sticky and without feeling like a mouth
> full of drool. I was so happy with it. Oh, I also put a little
> Buttershots liquer into the filling. I'm sure that helped.
>
> Damaeus

Sounds really good! Got a recipe?
--
Peace! Om

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