Apple Pie Filling With Tapioca

While I use cornstarch or even flour to thicken most of my pie fillings, tapioca is also a great thickener to use. Today I am going to show you how to make an old-fashioned apple pie filling with tapioca. For this recipe, I will show you 2 options for making the pie filling- one made with tapioca starch (sometimes called tapioca flour), and one with instant tapioca or minute tapioca. 

You will enjoy the classic warmth and nostalgia of this apple pie filling that promises satisfaction. What makes it even better? It's a straightforward recipe. Whether this pie is for a special meal, like Thanksgiving dinner, or just for fun, you will not be disappointed. 

Some other pie posts that will be helpful. Can you refrigerate the pie dough overnight? Do you need to grease a pie pan before making a pie? How to reheat pecan pie. Can you freeze cherry pie?

Why use tapioca as a thickener?

1. Thickening Power:
   • Tapioca has really good thickening properties. When tapioca is added to the pie filling, it absorbs liquid and swells, creating a gel-like consistency. This helps to bind the excess juices released by the apples during baking, preventing a runny or watery filling.
2. Clear and Glossy Texture:
   • Tapioca provides a clear and glossy appearance to the filling. Unlike some other thickeners, tapioca doesn't cloud the filling, allowing the vibrant colors of the apples to shine through. The result is an aesthetically pleasing pie with an appealing, translucent filling.
3. Gluten-Free Alternative:
   • Tapioca is a gluten-free starch, making it suitable for individuals who follow a gluten-free diet. It helps achieve the desired thickness in pies without using wheat-based thickeners like flour.
4. Neutral Flavor:
   • Tapioca has a neutral taste, which means it won't interfere with the natural flavors of the apples or other ingredients in the pie. 

Types of tapioca to use in pie fillings

• Tapioca Flour (or Tapioca Starch):
  • Tapioca flour and starch are the same thing; the terms are often used interchangeably. This is a fine, powdery form of tapioca that is commonly used as a thickening agent in a variety of recipes, including pie fillings.
  • To use tapioca flour or starch in an apple pie filling, it is usually mixed with sugar and other dry ingredients before being incorporated into the fruit filling. It provides a clear and glossy texture to the filling.
• Instant (or Minute) Tapioca:
  • Instant tapioca, or minute tapioca, is a quick-cooking form of tapioca that has been pre-cooked and then dehydrated into small granules. It is often used as a thickening agent in pies and other desserts.
  • The advantage of instant tapioca is that it doesn't require pre-soaking like tapioca pearls. It can be added directly to the pie filling, and it thickens during the baking process. The granules dissolve during baking, leaving the filling with a smooth and clear consistency.

Ingredients

• Apples- I used a blend of Honeycrisp and Granny Smith. For more information on apple options, check out the paragraph below. 
• Granulated sugar- You can use brown sugar for a deeper flavor of molasses. 
• Lemon juice- this will keep your apples from browning. 
• Salt- It only takes a touch and will enhance your flavors. 
• Tapioca- I will explain more about this in the different sections below. 

How to make apple pie filling with tapioca

You are probably going to be surprised to see just how simple making homemade apple pie filling is to do. With either recipe you choose, be sure to peel and slice your apples into thin slices, I like mine to be a little over ¼-inch thick. 

Tapioca starch

• This is probably the simplest tapioca to use. Start by combining the sugar, salt, and tapioca starch. Sprinkle this over the apples and mix gently. As with my other apple pie recipes, you will want to cook the apples for about 5 minutes to let them soften just slightly before baking. 
• Once the filling is cooked, set it aside to cool. 
• When it is cooled, pour it into your prepared pie crust, top, and bake until the pie is golden brown. 

Minute Tapioca

• The difference between the starch and the minute tapioca is that the minute tapioca will need to be soaked for about 10 minutes to let it absorb moisture before you start cooking. Some people say it isn't necessary, but I like to do it to ensure there are no hard nobs of tapioca in my filling. 
• Combine the tapioca, sugar, and salt. Sprinkle this over the sliced apples and let it sit at room temperature for about 10 minutes. Then cook it on the cooktop for another 5 minutes. 
• Let this cool, then fill your bottom crust, top as you like, and bake until it is golden brown. Of course, topping it with ice cream is a must.

Type of apples to use for apple pie fillings

For the best apple pie, I recommend a combination of Granny Smith apples for a tart kick and Honeycrisp for sweetness. Those are my favorite apples to use. This blend ensures a well-balanced and flavorful filling. Other great options to consider, as there is such a wide variety of apples in this world, include:

• Braeburn: These are sweet and slightly tart apples with a firm texture, adding complexity to your pie.
• Jonagold: A balanced combination of sweetness and tartness, making it a versatile choice for pie-making.
• Cortland: Known for maintaining its shape when baked, offering a mildly sweet flavor for a classic pie.
• Fuji: A sweet and crisp apple that brings a delightful sweetness to the overall pie experience.
• Ambrosia: With its honey-like sweetness, Ambrosia adds a unique and delicious twist to your pie.

How to make flaky pie crust

I have several recipes that go into detail on making homemade pie crust- this homemade whole wheat pie dough is my favorite pie crust recipe of all time. It is a buttery dough that is perfect for almost all pie recipes. But I also really love this spelt crust for a 100% whole-grain crust. For a gluten-free crust, how about my buckwheat crust? Or this 3-ingredient pie crust is so easy to do too and chances are really good you already have the simple ingredients in your fridge and pantry. It is another butter pie crust. If you are looking for a smaller pie crust, I even developed a recipe for 6-inch pie crusts! Mini pies are pretty fun to do for smaller crowds. 

1. Keep Ingredients Cold:
   • Use cold butter or shortening, and use ice water for the dough. Keeping the fats and liquids cold helps create layers in the crust, resulting in flakiness. Some even freeze the flour before starting.
2. Don't Overwork the Dough:
   • Overworking the dough can lead to a tougher crust. Mix the ingredients until just combined, and handle the dough as little as possible.
3. Chill the Dough:
   • Allow the pie dough to rest and chill in the refrigerator before rolling it out. This helps relax the gluten and solidify the fats, contributing to a flakier crust.

How to prevent a soggy bottom crust

I have written a post all about steps to prevent soggy pie crust, but let me share a few thoughts on this classic apple pie recipe. 

Using a thickener, like tapioca is the first step. Extra watery fillings will also lead to soggy pie crusts. 

Be sure to bake the pie properly and that the bottom pie crust is baked all the way. 

If you are nervous about the pie crust getting soggy, spread melted butter over the bottom pie crust and let it sit before filling. The fat will act as a barrier to prevent the filling from seeping in. 

Another simple way to use apple pie filling is making into a puff pastry apple pie. It could not be easier!

Other apple desserts

My favorite pie-baking tools

Pie pans- I use 3 different pans for all my pie baking. The first is a 9-inch pie pan- glass pan. I also use this ceramic pie pan that is beautiful and perfect for baking. The last is a jelly roll pan that I use for slab pies. 

Large mixing bowl- I love using these glass nesting bowls are pie making. All the different sizes are so helpful for the different parts of pie-making. 

Rolling pin- I have several rolling pins to use. 

Sharp knife- They are essential in the kitchen in general, but also in pie making! A good knife set is so important. 

pastry cutter- While a pastry cutter isn't necessary, it sure makes crafting the pie dough so much easier. 

Other pie recipes

• Pie
• Baked