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Homemade Strawberry-rhubarb Pie
Author/Submitted by:
Servings: 8
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1 1/2
cups
strawberries 1 1/2
cups
rhubarb 1
cup
sugar 1
cup
water 2 1/2
tablespoons
quick cooking tapioca 1 1/2
tablespoons
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.
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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