Help!!! Question about using tapioca in a pie

[tinkamom]

I'm making a peach pie and thought I'd try using tapioca as a thickener instead of flour but I think I bought the wrong kind! Is there a big difference between quick cooking and regular tapioca? I went peach picking and got excellent peaches and I don't want to ruin the pie!

 

[piratesmate]

I much prefer tapioca to flour as a thickener & always get the Minute Tapioca. I did a quick Google search & not all recipes specify quick cooking tapioca.

Do you have a spare apple or two? Maybe you could do a quick test batch? I often just bake some apple slices with tapioca, cinnamon & a little water.

 

[tinkamom]

I much prefer tapioca to flour as a thickener & always get the Minute Tapioca. I did a quick Google search & not all recipes specify quick cooking tapioca.

Do you have a spare apple or two? Maybe you could do a quick test batch? I often just bake some apple slices with tapioca, cinnamon & a little water.

Thanks piratemate! I didn't want to take a chance so I ran out and got the minute tapioca today. Maybe I'll do an experiment and make 2 pies and see what the difference is!

My pies usually taste very good but tend to be runny so I'm hoping the tapioca will help firm it up a bit without tasting like flour.

 

[tinkamom]

In case anyone is interested, the tapioca worked well!

 

[hlbtimes2]

Coming in late on this, since you've already cooked it- but, the main difference between regular and quick cooking is the size of the peices. Quick cooking is smaller in size. Flour will work ok in pies if you cook them long enough. You need to cook the pie until the juices that comes out is less cloudy, more clear.