Preheat oven to 400 degrees F.
Mix fruit, tapioca, sugar, lemon juice and extract in a bowl. Let stand 15
minutes. Fill pastry lined 9 inch pie plate with fruit mixture. Cover pie
with top crust; seal and flute edge. Cut several slits in top to permit
steam to escape. Bake 1 hour or until juices form bubbles that burst
slowly. Cool.
From Dorothy Flatman's kitchen 1995
Posted to MM-Recipes Digest by Steve Zielinski <stevez@ripco.com> on Jun
26, 1998
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