Didn't look at this yet, but wanted to sahre a tip I saw on PBS's *America's Test Kitchen*. I happened to be in the house yesterday and saw this show (very informative, BTW) and they were making a blueberry pie. It was, I must say, the most gorgeously beautiful pie I have ever seen in my life! So, the tip....instead of using alot of tapioca or other type of thickener, they only used 2 teaspoons of tapioca and grated a whole peeled green apple (like a Granny Smith). They then squeezed the juice out of the grated apple and added the grated apple to the pie filling. The pectin from the apple firmed up the filling without making it gummy. I tell you, that pie was about 4 inches thick and not a drop of drip out the sides when they cut it!
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