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Strawberry Orange Rhubarb Pie

Strawberry Orange Rhubarb Pie 2 c. sliced strawberries
2 c. rhubarb, cut into 1/2” pieces
1 c. sugar
2 tbsp. quick-cooking tapioca
2 tbsp. finely shredded orange peel
1/2 c. orange juice
Pastry for 9-inch two-crust pie

In a large bowl combine strawberries, rhubarb, 1 c. sugar, tapioca, orange peel and orange juice. Set aside for 15 minutes. Roll out the pastry for the bottom crust of the pie. Place the pastry into a 9-inch pie plate. Fill the crust with the rhubarb mixture. Roll out top crust and place on top of rhubarb mixture. Crimp edges and cut slits in top crust to allow steam to escape. Cover edges with foil to prevent over browning and remove the foil before the last 15 minutes of baking. Place pie on the center rack in a 350-degree oven for 45 to 50 minutes. Remove from the oven and serve when completely cooled. Makes 8 servings.

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