On Thursday, September 19, 2013 12:39:56 PM UTC-8, Dave Smith wrote:

I have been using Minut Tapioca for years. It always works for me and I prefer the texture of the filling that way.
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I always use Minute Tapioca in my cherry and blueberry pies, but haven't seen a peach pie recipe that calls for it. They all seem to call for flour, but I don't see why tapioca wouldn't work, and do a better job of thickening the filling.

The last one I made called for:
5 cups sliced peaches
3/4 cup sugar
3 tbsp. flour (I used a generous 1/4 c. and still wasn't enough)
1/4 tsp. cinnamon AND nutmeg (I cut in half)
1/8 tsp. salt
1 tsp. lemon juice
1/8 tsp. almond extract
2 tbsp. butter.

Mix altogether, except for butter and put in a 9" unbaked pie shell. Dot with butter; put on top crust and seal well. Bake at 425 for 45 minutes, until peaches are tender.

The flavor was great, but even with the extra flour, it was too juicy to my liking, so may just do it again, using tapioca, if I think the peaches are real juicy.

Judy