"Dave Smith" > wrote in message
...
> Mordechai Housman wrote:
>
>>
>> >>
>> >> Mordechai Housman
>> > 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.
>>
>> And come to think of THAT, I can't recall whether my other used
>> sugar!
>
> Cornstarch works well as a thickener for the filling, but flour is
> more
> common in apple pies. I only use cornstarch for peach pie. But if you
> are
> using a canned filling and just a few apples you wouldn't need much
> cornstarch or flour.

I'm beginning to understand why that friend of ours used corn starch. It
was to have a sweet thing that absorbed the excess juice.

Well, I LIKE the juice, so I'm going to cut out the cornstarch entirely,
and just add some more sugar. My last pie was barely sweet at all,
despite the sugar and cornstarch.