On Wed, 06 Sep 2006 13:19:23 -0700, Ham Sulu >
wrote:

>I sent something to r.f.recipes as well, but I'm having major problems
>with any peach pie recipe I try as it always ends up too watery inside.

You need arrowroot. Available at health food stores....
www.penzeys.com etc.


Arrowroot Starch
Arrowroot has long been used in making clear glazes for fruit pies or
Chinese clear gravies. Because of its superior thickening ability (use
half as much as flour) and clear finish, arrowroot is excellent for
thickening the sauce for stir-fried seafood and poultry.

From St. Vincent. To thicken sauces or gravies: Use 2-3 tsp.
(dissolved in a bit of cool water) per Cup. Push food to one side of
pan when done. Tip pan for juices to collect on one side and drizzle
in arrowroot-water slurry. Stir over medium heat until slightly
thickened, toss to coat food and save.





The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!