...have you ever used tapioca starch/flour to thicken fruit pies? It's an old Off-Script With Sohla trick - https://food52.com/story/26328-off-script-fruit-crumble-guide - you don't have to pre-cook, the gel around the fruit stays clear, instead of cloudy as it often is with cornstarch/cornflour, and it gels at a much lower temperature than, allowing you to not overcook the fruit - which I also hate to do. We have raspberries and mulberries this year, and I'm going to attempt to "pie" those, if I ever get more than a handful.
That article is AMAZING! Smitten Kitchen recommends using minute tapioca pearls ground up on a coffee grinder - but I don't have a coffee grinder and don't want to get one just to make fruit desserts. I had no idea you could just buy tapioca starch! But I found some today at my totally non-fancy grocery store. I can't wait to try it out!
...have you ever used tapioca starch/flour to thicken fruit pies? It's an old Off-Script With Sohla trick - https://food52.com/story/26328-off-script-fruit-crumble-guide - you don't have to pre-cook, the gel around the fruit stays clear, instead of cloudy as it often is with cornstarch/cornflour, and it gels at a much lower temperature than, allowing you to not overcook the fruit - which I also hate to do. We have raspberries and mulberries this year, and I'm going to attempt to "pie" those, if I ever get more than a handful.
That article is AMAZING! Smitten Kitchen recommends using minute tapioca pearls ground up on a coffee grinder - but I don't have a coffee grinder and don't want to get one just to make fruit desserts. I had no idea you could just buy tapioca starch! But I found some today at my totally non-fancy grocery store. I can't wait to try it out!