homemade strawberry-rhubarb pie
- Categories
- Pies
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Strawberries |
| 1½ cup | Rhubarb |
| 1 cup | Sugar |
| 1 cup | Water |
| 2½ tablespoon | Quick cooking tapioca |
| 1½ tablespoon | Cornstarch |
| 1 tablespoon | Lemon juice |
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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