Name: Rhubarb/strawberry Pie
Ingredients: 3 c Sliced fresh rhubarb (1/4"; Pieces); 3 c Sliced fresh strawberries; 1/2 c (1/2-3/4 cup) sugar; 1 1/2 tb Instant tapioca; 1/3 c Fresh orange juice; 1 1/2 tb Orange marmalade (optional); 1/4 ts Grated orange peel; Pastry for double crust 9"; Pie

CATEGORY	CUISINE	TAG	YIELD
		Pies	6	Servings

INGREDIENTS

3	c	Sliced fresh rhubarb (1/4"
		Pieces)
3	c	Sliced fresh strawberries
1/2	c	(1/2-3/4 cup) sugar
1 1/2	tb	Instant tapioca
1/3	c	Fresh orange juice
1 1/2	tb	Orange marmalade (optional)
1/4	ts	Grated orange peel
		Pastry for double crust 9"
		Pie

INSTRUCTIONS

In a large bowl, combine the first seven ingredients; let stand for 15
minutes to soften tapioca.  Place bottom pastry in a deep dish 9" pie pan.
Add filling.  Top with a lattice crust.  Bake at 400F for 20 minutes.
Reduce heat to 375F; bake 30 minutes more or until filling is bubbly and
rhubarb is tender.

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