Homemade strawberry-rhubarb pie

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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