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Cherry Rhubarb Pie: tapioca pearls vs. starch?

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Cherry Rhubarb Pie: tapioca pearls vs. starch?

breadwinner | May 9, 2013 06:00 PM

I'm a beginner pie-maker. I've only made pumpkin and apple pie so far, and today I'm attempting my first berry pie that requires a thickener: a cherry rhubarb pie to be exact!

So the recipe I found calls for a 1/4 cup of quick-cooking tapioca. I don't have that, but I do have tapioca starch on hand from making pandan waffles. Would that work instead? Can I use the same amount or more/less?

Also, I'm wondering if I should make a lattice-top or not...

Thanks ahead of time! :)

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