Apple Pie Thickener Question in Pastry & Baking Posted December 5, 2010 Everyone -- Thanks again and a belated report. I drained the apples (mix of granny's and honey crisp), boiled that down to a syrup and added it back in and mixed with potato starch. It came out great. Juicy and tart but no puddle of liquid. Honestly, I think the draining method is what makes all the difference. It's so basic and common sense that I can't believe I never figured this out or found int before in all me years of baking.Thanks again.