Strawberry Rhubarb Pie (Tapioca)

By AnitaD

Ingredients

• Filling:
• 2 Pie shells 9"
• 1-1/2 cups sugar
• 3 tablespoon quick cooking tapioca
• 1/4 tsp salt
• 1/4 tsp nutmeg
• 3 cups of Rhubarb cut in 1/2 inch pieces (about 1 pound)
• 2-3 cups of sliced strawberries

Details

Servings 10
Preparation time 60mins
Cooking time 60mins
Adapted from keyingredient.com

Preparation

Step 1

Filling:
Combine sugar, tapioca, salt, nutmeg together.

Add rhubarb and strewberries, mix well to coat fruit.

Let stand about 20 minutes.

Pastry:
Let pastry come to room tempature as the fruit sits for 20 minutes.

Take one 9-inch round pastry part and put it in a 9 inch pie dish. Press sides of pastry to sides of pie dish. With a folk poke holes on the bottom to let out steam. Follow directions of the store bought pastry.

Next pour in pie filling. Dot with butter on top of the fruit. Put the second pastry round on top of the pie and pinch the edges to the bottom piece edges.

Cut four slits in top pastry shell to let out steam.

Cook:
Bake at 400 degrees F. for 35-40 minutes.