| 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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