[Sca-cooks] Success!!!!

[Susan Fox-Davis]

Huzzah for Huette and her non-soggy bottom!

Oog, that didn't come out very well, did it?  But your pie did, so huzzah
again.  I bet the tapioca did good things for the filling as well.  How
about trying sweet rice flour next time?  "Mochiko" as it is called, from
the nice sticky-type rice.  That might have a comparable goo factor.

Just a thought, Love, Selene


On 9/28/04 6:10 PM, "Huette von Ahrens" <ahrenshav at yahoo.com> wrote:

> Some while ago, I wrote asking for help with
> soggy pie crusts for fruit pies.  I tried most of
> your suggestions with little improvement.
> However .... <snippage>
> When it came time to
> serve the pie, all crusts were flaky and
> non-soggy.  The filling was thick, sweet and
> very apricotty.  It was a complete success!
> So tapioca is my friend from now on.  I just
> wish it was period.
> 
> Huette
> 
> =====
> Blessed are they who can laugh at themselves for they
> shall never cease to be amused.
> 
> __________________________________________________