INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 F.  Cut strawberries into 1/4-inch-thick slices
and place in a large bowl with remaining filling ingredients. Stir
well to evenly distribute tapioca and sugar. Let stand for 10 minutes
to allow tapioca to soften  a little. Meanwhile, roll out pastry and
fit into a 9-inch pie plate. Trim and finish edge as you like. Do not
prick. Set aside or refrigerate until ready to use. Prepare topping  by
measuring flour and sugar into a small bowl. Stir with a fork  until
well blended. Using your fingertips, rub butter into flour  mixture
until it is the size of small peas. Gently stir in coconut.  Set aside.
When fruit filling has sat for 10 minutes, turn into  unbaked pie
shell. Bake on bottom rack of preheated 400 F oven for 30  minutes or
just until filling starts to bubble and edges of pastry  are a light
golden color. Then sprinkle topping over centre portion  of pie,
leaving a 2-inch border of fruit showing around edge. Reduce  heat to
350F. Bake for another 15 to 18 minutes or until topping is  golden.
When baked, transfer pie to a rack to cool for about 15  minutes. Serve
pie warm of at room temperature.  Per Serving:  181 calories, 1.8 g
protein, 8 g fat, 26.9 g  carbohydrates, 0.8 mg iron, 12 mg calcium.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 152
Calories From Fat: 18
Total Fat: 2.1g
Cholesterol: 3.3mg
Sodium: 19.4mg
Potassium: 148.6mg
Carbohydrates: 33.4g
Fiber: 2g
Sugar: 12g
Protein: <1g