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Rhubarb Pie Thickener

I love rhubarb pie but don't like the cloudy appearance I get when using flour as a filling thickener. Can I substitute cornstarch or tapioca? If so, how much should I use in relation to the flour? —N.M., Mission Viejo, California

Yes, both cornstarch and tapioca can be used in place of flour as a thickener in fruit pies. When substituting cornstarch, use half as much cornstarch as flour. If you're using quick-cooking tapioca instead, use the same amount as the flour called for in the recipe.

 
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