What is the ideal starch to use for thickening apple pie filling?

The ideal starch for thickening apple pie filling is often cornstarch. Cornstarch is a popular thickening agent because it has a neutral flavor that allows the natural taste of the apples to shine through. It thickens efficiently at lower temperatures and creates a glossy finish, which is aesthetically pleasing in a pie filling.

Wheat flour, while a common thickener, does not provide the same clarity and thickness as cornstarch and can result in a more opaque filling. Waxy maize is another thickening agent, typically used in applications that require a more stable texture and resistance to separation, but it doesn’t perform as well in pie fillings. Potato starch can also thicken liquids, but it may break down when subjected to prolonged cooking, which can lead to thinning of the filling over time.

Using cornstarch ensures a smooth, clear, and aesthetically pleasing result, making it the best choice for apple pie filling.