My cherry pie recipe calls for 4 tablespoons of quick cooking tapioca. How much corn starch should I substitute?

Answer by  Bronagh (666)

One tablespoon of corn starch is equal to four teaspoons of quick cooking tapioca. So three tablespoons of corn starch should be right for your pie.

Answer by  Subaruchef (86)

The tapioca is being used as a thickener and a flavor additive so substituting cornstarch with give you only thickening. As for an amount there is no exact amount, when working with cornstarch you add it to water to make a slurry, then slowly add the slurry to the mixture in small amounts til it's at the thickness you desire.

Answer by  patti (29325)

Substitute measure-for-measure: four tablespoons of cornstarch for four tablespoons of tapioca. Mix the cornstarch well with the dry sugar so that it does not lump up in the pie as it cooks.

Answer by  Sandrion (203)

You should substitute exactly, measure for measure the amount of cornstarch for the amount of quick cooking tapioca. since you are using 4 tablespoons of the tapioca use 4 tablespoons of corn starch. they are very close substitutes for one another so this is why you can do this and not mess up you cherry pie.

Answer by  joantheresa (1421)

When making cherry pie, I always use quick cooking tapioca because I think it thickens the pie better and makes a clear filling. But if you really want to use corn starch, then you should use one quarter cup which should thicken the pie as it cools. Be sure to let it cool before cutting.

Answer by  Marie83 (5)

1 tablespoon of cornstarch is equal to 4 teaspoons of quick cooking tapioca. 1 tablespoon is equal to 3 teaspoons, so 3 tablespoons of corn starch is equal to 4 tablespoons of quick cooking tapioca.

Answer by  Huntress (1935)

The recipe I've used calls for simmering 1/2 hot water, 1/4 cup corn starch and 1/2 cup sugar. I would imagine that you could do a straight out substitute. I'm don't know how much sugar your recipe calls for but if it is a cup or more you can probably reduce the amount.

Answer by  klypos (271)

About the same quantity, but you really need to blend it with a little water before adding it, and it won't look as good. Tapioca forms a much more transparent combination with water than corn starch, which is better when boiled up with water to give a semi-clear paste. You can use corn starch, it will still taste good.