>> I'd experiment with using less corn starch. I never use it in my apple
>> pie, which is filled with fresh apples, sugar, cinnamon and sometims
>> lemon zest or raisins.
>
> 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.
>
Sugar and corn starch serve differnt puposes: sweeteing vs thickening. I
don't find you need a thickener in apple pie filling, although I know people
who sprinkle some corn starch or flour on the (unbaked) pie shell before
putting the apples in. Just to absorb any excess moisture that will out of
the aplles. I find doing so unecessary, though.

> And come to think of THAT, I can't recall whether my other used sugar!

Sugar is used to taste. A small amount will usually do, a couple of
tablesppons are what I like. But it also depends on how sweet/sour the
apples used are.