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Rhubarb Strawberry Pie


3 Cups Rhubarb, Sliced Into 1/4 inch Pieces
1/3 Cup Orange Juice
1 1/2 Tbls Orange Marmalade
3 Cups Strawberries, Sliced
1/4 tsp Orange Peel, Grated
3/4 Cup Granulated Sugar
1 9 inch Ready Made Pie Crust
1 1/2 Tbls Instant Tapioca

Preheat the oven to 400 degrees.
Combine the first 7 ingredients in a large bowl.
Let stand for 15 minutes to allow the tapioca to soften.
Place the pastry crust in a 9 inch Deep Dish Pie Pan.
Add the filling.
Top with a crumb or lattice topping.
Bake for 20 minutes.
Reduce the oven temperature to 375 degrees.
Bake until the filling is bubbly and rhubarb is tender (about 30 minutes).
Cool on a rack.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.