I'm assuming your Pie Filler Enhancer is a better thickener than flour (I've never used the enhancer) because you need less of it. How does it compare to tapioca flour? Tapioca flour has been my go-to starch for thickening pies lately, do you know how it would work in this pie? (And why use all purpose flour rather than cornstarch?) I really dislike pies with runny fillings, so I'm curious about which thickeners work best and why. Instant ClearJel is the main ingredient in Pie Filling Enhancer; we like it as a thickener because, unlike flour, it provides a clearer, more deeply colored filling; and unlike cornstarch, there's no potential "gluey" texture. Tapioca: I can't recall the side by side comparison, other than that we preferred the ClearJel/Pie Filling Enhancer; but tapioca would work just fine, I'm sure. Hope this helps- PJH

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