In a message dated 98-06-30 12:10:33 EDT, you write:

<<
 Does anyone know of a good thickener for pie filling besides corn starch?
  My daughter hardly ever gets desserts/treats because of the corn and/or
 dairy and I'd love to make a cherry pie for her for the fourth.  I was
 thinking tapioca starch, but don't know what the substitution rate would
 be or if it would even work.  I think flour might be a bit to gunky
 although that is what I use for things like fresh blueberries. >>


Try arrowroot.  Sorry, I can't remember if you use twice as much or half as
much as corn starch.  A good cookbook should have the equivalent.  Good luck.

Sybil