| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pies |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Strawberries |
| 1 1/2 |
c |
Rhubarb |
| 1 |
c |
Sugar |
| 1 |
c |
Water |
| 2 1/2 |
tb |
Quick cooking tapioca |
| 1 1/2 |
tb |
Cornstarch |
| 1 |
tb |
Lemon juice |
INSTRUCTIONS
Heat tapioca, cornstarch, sugar, water till thick. Not to a boil. Set aside
to cool. Add fruit and lemon juice to cooled and thickened juice. Pour
filling into a 9" pastry lined pan. Adjust top crust and flute edges and
cut vents. Bake in 425 degrees f. for 20 minutes or until browned.
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