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Thickening Fruit Pie Fillings (Even Acidic Ones)
A better choice would be tapioca flour, also known as cassava flour, which is not generally the thickener of choice when preparing fruit pie fillings, but which is not affected by acid. If you don't have a bag of tapioca flour cluttering up your cupboards — and recognizing that tomorrow is baking day — you might try to create an alternate filling, based on a thin sugar syrup and thickened with cornstarch, perhaps, to which you can then add your drained pineapple. Adding the juice at that point would probably just be too much moisture for the filling and subsequently the cake. You'll want to use between 1 and 3 tablespoons of cornstarch for a 20-ounce can of fruit. And you'll want to add tapioca flour to your shopping list so you have it on hand for future emergencies like baking day. |
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