Wow!! Thanks for all your research. I agree with Paul, this is a Master Thesis. What a help and leap forward for pie makers near and far. You have brought clarity to my runny mess. Now all I have to do is refine my recipes. Love your note taking suggestions too...especially season, variety and to wait 24 hours. The last is hard to do though! SO hard to wait to cut into that pie, Kay... But the texture of the filling totally changes as it cools, and continues to change (in my experience) up to 12 or so hours later - so it's worth the wait. Hey, you can always whip up a batch of cookies or a loaf of bread while your pie's cooling its "heels"! :) PJH

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