Strawberry-Rhubarb Pie

Ingredients

2

cups sliced strawberries

2

cups cut-up rhubarb

1

tablespoon lemon juice

2

cups sugar

1/4

cup all-purpose flour

3

tablespoons quick-cooking tapioca

3

eggs

1/8

teaspoon salt

1/8

teaspoon ground cinnamon

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

• 1In large bowl, mix strawberries, rhubarb and lemon juice. In medium bowl, mix sugar, flour, tapioca, eggs, salt and cinnamon. Stir into fruit mixture; set aside 15 minutes.
• 2Heat oven to 400°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom. Spoon filling into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
• 3Bake about 15 minutes or until crust is light golden brown. Place cookie sheet on oven rack below pie in case of spillover. Reduce oven temperature to 350°F. Bake 40 to 45 minutes longer or until golden brown.

I got this recipe from pillsbury.  I made this pie to make up for the pie I messed up before.  I like this recipe because of the tapioca.  It gives the pie a nice texture.  I brought the leftovers to work and it went quick.

Megan-4/5

Jesse-4/5