On 9/19/2013 3:17 PM, notbob wrote:
> On 2013-09-19, Janet Wilder > wrote:
>
>> Add some tapioca to the fruit mix. Trick my mom taught me. Works very
>> well.
>
> I use instant tapioca to thicken pies, but discovered some fruits are
> not juicy enough to activate the tapioca. Fresh blueberry is one
> example. If the berries are not juicy enough, there is not enough
> liquid in the pie to wet the tapioca. I discovered taking at least
> 1/3rd of the fruit and pre-cooking it in a saucepan with the tapioca
> and then adding that to the fresh berries solves this problem.
>
> nb
>

I only use tapioca for peach and other wet fruit pies. Berry pies
create their own thickener for me. Apple comes complete with pectin, so
it needs nothing other than some nice spices and, a bit of sweetener and
a dash of lemon juice.

We once had only large pearl tapioca in the house so we made "Siberian
Peach Pie" after an old joke that was circulating under that name.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.