On Sun, 21 May 2006 15:04:53 GMT, Mordechai Housman wrote:

> I don't think my mother used corn starch either. Now that I think of it,
> I can't see it's purpose, if I use sugar.

If your mother used anything, it was probably a tablespoon of all
purpose flour. The purpose is to thicken the juices so that when the
pie cools, you don't have juice flowing all over the place. Also,
your bottom crust has a *chance* not to be soggy.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.