Pie, Rhubarb/Strawberry

By Judge99

Ingredients

• 3/4 cup sugar
• 1/4 cup quick-cooking tapioca
• 3 cups sliced fresh or frozen rhubarb (1/4-inch pieces)
• 3 cups sliced fresh or frozen strawberries, thawed
• 1/3 cup orange juice
• 4-1/2 teaspoons orange marmalade, optional
• 1/4 teaspoon grated orange peel
• Pastry for double-crust pie (9 inches)

Preparation

Step 1

In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired and orange peel. Let stand for 15 minutes.
Line a deep-dish 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with fruit filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges with foil.
Bake at 400° for 40-50 minutes or until filling is bubbly and rhubarb is tender. Remove foil. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.