"sf" > wrote in message
...
> 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.

Oh, the bottom crust of her pie was soggy all right! Thick, and soggy
on the inside.

My mouth is watering, remembering it.