if she's wanting to use tapioca (which I highly recommend...it freezes BEAUTIFULLY!!!) suggest "Minit Tapioca" in the red box...my mom used it for decades, I've used it for over 10 years myself...works fantastically!

Mom used to line pie plates with a double thickness of foil and spoon in the filling (5 cups prepared fruit, 1/2 - 1 cup sugar, 2-3 Tbsp tapioca) and freeze solid. Remove from pie plate, overwrap in lots more foil. When ready to use she'd sprinkle more tapioca over the bottom of the pie shell, pop in the frozen filling and bake! Summer in February!