Homemade strawberry-rhubarb pie
8 Servings
Ingredients
| Quantity | 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 |
Directions
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.