Fresh Strawberry-Rhubarb Pie

By broots

Ingredients

• 2 cups sliced rhubarb
• 2 cups halved strawberries
• 1-1/4 cups sugar
• 1/4 cup Minit Tapioca
• 1 pkg. (425 g) ready-to-use refrigerated pie crusts (2 crusts)
• 1 Tbsp. non-hydrogenated margarine

Details

Adapted from kraftcanada.com

Preparation

Step 1

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 margarine. 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.