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playingwithsugar
Posted 3 Jul 2009 , 12:22pm
post #2 of 3
I always use cornstarch as my thickener for fruit pies. I toss the fruit with the cornstarch and spices, then add it to the pie, so the distribution is even.
I love that the gel bakes out clear, and without lumps, like tapioca will sometimes do.
Theresa 
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