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Home Cooking 4

Watery pie filling

northwest9999 | Nov 17, 2011 12:46 PM

I've tried making 3 cherry pies, a blackberry pie and an apple pie this year and no matter what thickening agent I use (flour, cornstarch or tapioca), the filling always turns out watery and never really gels up. The flavor of the pie is fine, but just soupy. What am I doing wrong?

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