I read a tip in a newspaper column years ago ( can't remember who wrote it!) by a woman describing baking pies with her mother. Her prescription for dealing with too much juice in a fruit pie was to sprinkle a little Minute Tapioca in the bottom crust before filling it. I have done this ever since and had many successful and enjoyed pies! It is not even written down with any of my crust or pie recipes, just automatic! The ratio of thickener to juiciness varies so much with different types of apples and pears, that this little bit is sort of insurance! And undetectable!

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