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. _____________________________________________________________________ You don't need to buy Internet access to use free Internet e-mail. Get completely free e-mail from Juno at http://www.juno.com Or call Juno at (800) 654-JUNO [654-5866]