THE RECIPE SPOT FOR YUMMY SWEET TREATS DEVELOPED BY OR COLLECTED AND USED BY GRANDMA LINDA AND HER "LADYBUG".
Thursday, May 22, 2014
FRESH STRAWBERRY-RHUBARB PIE
cups sliced rhubarb
cups halved strawberries
cup MINUTE Tapioca
pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
Tbsp. butter or margarine
HEAT oven to 425°F.
COMBINE first 4 ingredients. Let stand 15 min.
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 min. or until juices form bubbles that burst slowly. Cool before slicing to serve.