Wow -- I need to check out that crust to see if it's corn free. I'm always a bit worried that one day, DD will bring home a friend who is GF and I'll need to cook GF.
Now that is awesomesauce! Yes, no problem on swapping out the thickener for the pie filling -- potato starch or arrowroot flour work well in fruit fillings!
In my experience: 1.5 tablespoons potato starch = 2 tablespoons cornstarch Arrowroot is more of a one-to-one substitute, but arrowroot doesn't work well with dairy products -- since you avoid dairy, that shouldn't be an issue.
@coutureee - here are some other substitutes for corn . I use different starches depending on what I'm doing. That link has the different options and substitution rates as well as where they work best or don't work well.
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