It's that time of the year again: summer berries, cherries and
even peaches are starting to make their way into farmers markets
and grocery stores. And with that comes summer pies! Recently
I've had a few Marge customers write to me asking how we achieve
fruit fillings that aren't runny or overly gummy or starchy. The
secret is in lots of experimentation and trial and error, but
I'd love to share a little of what we've learned with you so you
can work some pie magic at home. So much is personal preference
too, so I'd also love to hear your own home tricks: how do you
like to thicken your summer fruit pies?  1. Cornstarch vs.
quick-cooking tapioca: There are many, many thickeners out
there, but flour, cornstarch, and quick-cooking tapioca are
probably the most popular and each for good reason. Cornstarch
has a nice smooth texture and no real flavor, but it can lead to
an occasional murky color with berry pies and its thickening
power is compromised with high acidity fruit like cherries.
Quick-cooking tapioca w