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Rhubarb/strawberry Pie

  • on October 4, 2008
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Ingrients & Directions


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

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.

Yields
6 Servings

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