Rhubarb Raspberry Pie
|Sugar||1 Cup (16 tbs)|
|Quick-cooking tapioca||1⁄4 Cup (4 tbs)|
|Chopped rhubarb||4 Cup (64 tbs) (Fresh Or Frozen)|
|Raspberries||1 Cup (16 tbs) (Fresh Or Frozen)|
|Lemon juice||2 Tablespoon|
|Double crust pie pastry||1|
In a large bowl, combine sugar and tapioca.
Add the rhubarb, raspberries and lemon juice; mix gently.
Let stand for at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times.
Line a pie plate with bottom crust.
Pour filling into crust.
Top with a lattice crust.
Bake at 375° for 45-55 minutes or until the crust is golden and filling is bubbly.