Cooks.com How to Use Tapioca as a Pie Thickener is a recipe for apple pie.
Imagine a slice of apple pie with a scoop of ice cream on top.Watching a puddle of apple juice form around this piece of pie is disappointing.
How can you be sure that your apple pie won't fall apart?How do you get that perfect balance between a filling that's firm without turning into glue and a crust that is as flaky as you want?Consider your apples.
Some fruits are more juicy than others.Different types of apples are different levels of juicy, and strawberries and blackberries contain more liquid than apples.You'll want to think about using a thickener when making a fruit pie.
Apples are great for snacking but won't work in pies.A lot of bakers use firm apples for the filling.For a slightly sweeter yet still firm filling, you could combine firm sweet and firm-tart apples.If it's available in your area, the Granny Smith is a favorite firm-tart variety for pies.The Jazz variety is a good choice for sweet-firm.
Jonagold and Pink Lady, both of which combine sweet and sour elements, can be used to fill your pie.
Apples have higher levels of pectin, a natural thickener, than other fruits, so an apple pie requires less added thickener than most other fruit pie filling, though you can't get away with skipping it altogether.You might already have thickening agents on your shelves.It is acceptable to use regular all-purpose flour or cornstarch.Instant ClearJel and Pie filling enhancer are products of the King Arthur Flour Company.