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.

Kathy P.

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