Fresh Strawberry-Rhubarb Pie

Ingredients:

 

  • 2 cups sliced rhubarb
  • 2 cups halved strawberries
  • 1-1/4 cups sugar
  • 1/4 cup tapioca
  • 1 pkg (14.1 oz) ready to use refrigerated pie crusts (2 crusts)
  • 1 Tbsp butter or margarine

 

 

Directions:

 

  • Heat oven to 425
  • Combine first four ingredients. Let stand 15 minutes.
  • Line 9 inch pie plate with 1 crust as directed on package for two crust pie; fill with fruit mixture. Dot with butter. Cover with remaining crust; seal and flute edge. cut several slits in top crust to permit steam to escape.
  • bake 45 minutes or until juices form bubbles that burst slowly. Cool.