Quote:
Originally Posted by Flinty_McFlint
I've used quick cook tapioca (comes granulated), which kind of thickens the pie filling up and has a nice texture (not too starchy).
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Yes, quick cook. But the Cook's Illustrated blueberry pie recipe calls for grinding the tapioca in your spice grinder to eliminate globules, plus add a grated-and-squeeze-dry Granny Smith apple. I posted the recipe and pictures of my results (including a blackberry pie variation) on my blog (accessible from my FB profile).
tm
