Rhubarb/strawberry Piepies 3 cup sliced fresh rhubarb (1/4 1 pieces) 3 cup sliced fresh strawberries 1/2 cup (1/2-3/4 cup) sugar 1 1/2 tablespoon instant tapioca 1/3 cup fresh orange juice 1 1/2 tablespoon orange marmalade (optional) 1/4 teaspoon grated orange peel 1 pastry for double crust 9 1 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. |
