In all fruit pies, I use corn starch and minut tapioca mixed into the sugar as thickener. If the pie is extra juicy like peach, I use 3 tbs. of cornstarch and 2 tbs. of minut tapioca. The cornstarch thickens while it cooks and the tapioca swells as it cools. Minut tapioca here comes in a small red box in the baking aisle.