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Recipe(tried): When fruit pies don't set up...

Desserts - Pies and Tarts
I have been making fruit pies for years and have always used tapioca.It also depends on which fruit you are using. Real juicy uses more than it calls for. In some cases, if the pie is an open face pie, you can use cornstarch and cook the filling till thick and add it to a baked pie shell.
MsgID: 0222520
Shared by: bl,nh
In reply to: my fruit pies don't set up or gel. What ...
Board: All Baking at Recipelink.com
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