2 cups sliced rhubarb
2 cups halved strawberries
1-1/4
cups sugar
1/4
cup MINUTE Tapioca
1
pkg. (14.1 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1
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.
Note: This is a Kraft Foods recipe.
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