I love grape pies. The best I've had are from around the finger lake region of New York - Naples specifically. So I have made about 10 pies since using various recipes. The flavor has been good, but the filling of every one of the pies was loose. I've tried adding extra flour, or extra corn starch, etc, but it doesn't seem to help. Does anyone have any suggestions for me? or maybe a recipe that they have used with 'firmer' results?