I love using tapioca in my fruit pies. Also cornstarch, flour is third choice for pies, but flour is my first choice for gravy.
I think the "instant clear gel" stuff is like what you mix/buy in a jar for fresh/uncooked strawberry pie. I've used that too, especially for strawberry pizza which goes over well at potlucks. Basically a shortbread cookie crust with a layer of cream cheese/whipped cream sort of stuff, plus the fresh fruit and gel on top.