tapioca vs flour for fruit pies?

Parent Cafe
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<p>i’ve always used flour to thicken the juice for fruit pies, but am wondering about tapioca. Any thoughts? I find with flour, I feel I have to let the fruit boil and by then, the crust is sometimes more done than I want.</p>

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<p>It depends on the pie. I usually use flour for peach pie but cornstarch for berry pies. I think tapioca can make them a little gummy. I was looking for an article that said that, but found this instead which is interesting - [thickening</a> fruit pies: no runs, no drips ? no errors!: Blog | King Arthur Flour](<a href=“http://www.kingarthurflour.com/blog/2013/06/21/fruit-pie-filling-no-runs-no-drips-no-errors/]thickening”>Thickening fruit pies | King Arthur Baking)</p>

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<p>I’ve never heard of Instant Clear Jel or Pie Filling Enhancer. I live in VT so I guess I could visit King Arthur Flour for these products. Thanks for the link!</p>

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<p>I use minute tapioca in my apple pies. I much prefer it to flour. I just mix 2 tablespoons in with the sliced apples and cinnamon/sugar mixture and bake normally. i love the texture the tapioca gives it.</p>

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<p>See the section “the right thickener” in this article
<a href=“Pie Debates: The Experts Weigh In - The New York Times”>Pie Debates: The Experts Weigh In - The New York Times;

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<p>Big fan of tapioca here. Especially for berry pies. But be sure you let the filling sit for 15 minutes per package instructions. D made one recently without the sit time, and it didn’t work as well. </p>

<p>Love the blog. At this point in life, am less thrilled about buying something new that I’d use infrequently.</p>

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<p>i bought tapioca today and will try it.</p>

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<p>You can get tapioca flour, or powder it in a blender IIRC, which I prefer for fruit pies.</p>

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<p>Use the minute tapioca, let it sit at least as long as they say.
My sister brags about none of her cookingcooks well except for her blueberry pies. Use the directions.</p>

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<p>Or you can try potato starch. I like because it gives a lighter set than cornstarch or tapioca (I like my pie to have some run to it), it is completely flavorless when cooked, and it sets clear. Just use the same amount of potato starch as flour. I use it all the time.</p>

<p>Just be sure to buy potato starch and not potato flour (they are two different things). Bob’s Red Mill has both.</p>

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<p>And, how about arrowroot? I think it takes less than of tapioca. Bob’s Red Mill makes both.<br>
I am avoiding eating wheat and tapioca, so have not made many pies lately. But it is blueberry season and my bushes a dripping with berries. There may be a pie in my future.</p>

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<p>I found this on the King Arthur site as well - sound like a fun Saturday! [Bakers’</a> Harvest Festival - September 7, 2013 | King Arthur Flour](<a href=“http://www.kingarthurflour.com/bakers-harvest/festival.html]Bakers’”>http://www.kingarthurflour.com/bakers-harvest/festival.html)</p>

<p>I’ve used the clear jel for canning apple pie filling with success.</p>

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<p>Thanks everyone for all the great suggestions. I’m going to experiment with them all.</p>