Ingredients
8
8 servings
- •3 cups sliced strawberries
- •3 cups sliced rhubarb
- •1.5 cups white sugar
- •0.25 cup instant tapioca
- •1 squeeze fresh lemon juice
- •1 recipe pastry for a 9 inch double crust pie
- •2 tablespoons butter, cut into small pieces
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
- Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.
- Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
Nutritional Facts
Per 8 servings
- Calories: 442
- Carbohydrate: 69g
- Fat: 18g
- Fiber: 4g
- Protein: 4g
- Sugar: 41g
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