Fruit pies and clear jel
I really like fruit pies, and make a lot when our black raspberries are in. Today I used some frozen sour cherries to make a couple of pies. I used cornstarch and tapioca as a thickening agent, and the pies worked out very well. I had two pieces!
I've read a lot about clear jel and it's use as a thickening agent for fruit pies, so I ordered a pound tonight. As soon as I get it, I'll use the rest of the cherries to make another pie, and see how they compare. My question is, have you used it, and of so, what's the conversion rate? Do you use it tablespoon for tablespoon compared to tapioca and/or cornstarch?