On 2013-09-19 4:35 PM, sf wrote:
> On Thu, 19 Sep 2013 15:29:58 -0500, Janet Wilder
> > wrote:
>
>> 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.
>
> I tried tapioca once or twice but apparently didn't do it correctly or
> maybe I used the wrong tapioca. Anyway, I didn't see any better
> results than a little flour would accomplish. Then I thought about
> grinding it into a powder, but I don't make fruit pies often enough to
> have tried it yet.
>


I have been using Minut Tapioca for years. It always works for me and I
prefer the texture of the filling that way.