Some fruit pie recipes need help to get the filling just right. One solution is to add a peeled, grated, and squeezed dry Granny Smith apple which is full of natural pectin.
Apples contain high amounts of high-methoxyl pectin and makes a great gel. In combination with two tablespoons of instant tapioca, the gel should have a pudding consistency. Crush some of the other fruit and combine with the grated apple. This helps release the natural pectin within the fruit cell walls to achieve a good gel.
Tip for Tapioca:
Grind or crush the tapioca to minimize the “pearl” look in the filling.
Source: The Science of Good Cooking, Cook’s Illustrated
