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fat kitty | Jul 21, 200704:02 PM     8

Hi. I have a cherry pie recipe that calls for tapioca to thicken the filling. I assume they mean tapioca flour. This is not something that I have around the house, but I do have cornstarch on hand. Can I substitute the cornstarch for the tapioca? And if so, is the ratio different than 1 to 1? Thanks for your help!

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