"Just as we use flour for a roux or to thicken Alfredo pasta sauce, it's also a boon to fruit pie fillings. Wilson says that all-purpose flour is "great for rustic fruit pies, especially apple or peach. It's easy, always in the pantry, and thickens slowly and softly." That said, flour doesn't become transparent as it dissolves into the filling liquids. Consequently, says Wilson, "The downsides are that flour can dull the filling color and make things slightly cloudy.""
"Cornstarch is yet another thickening agent that you'll see more widely used in sweet and savory dishes around the world. However, Wilson thinks its thickening powers are best suited for juicy fruit pies. "It gives a clear, glossy finish," she notes. "But beware: it can turn gummy if overcooked or frozen and thawed." Potato starch may be an unlikely pie thickener, but according to the cookbook author, it's "best for custard-style pies that won't bake long. It thickens quickly at lower temps.""
All-purpose flour works well for rustic fruit pies such as apple or peach, thickening slowly and softly while remaining pantry-friendly. Flour does not become transparent in the filling and can slightly dull color and cloud the filling. Cornstarch produces a clear, glossy finish and suits very juicy fruit fillings, but it can become gummy if overcooked or if frozen and thawed. Potato starch thickens quickly at lower temperatures and is ideal for custard-style pies that bake for a short time. Match texture to texture and plan the thickener based on bake time and storage.
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