Homemade Strawberry-Rhubarb Pie
Homemade Strawberry-Rhubarb Pie recipe
Heat tapioca, cornstarch, sugar, water until thick. Not to a boil.
Set aside to cool.
Add fruit and lemon juice to cooled and thickened juice.
Pour filling into a 9" pastry lined pan. Adjust top crust and flute edges and cut vents. Or you can make a lace top if you want a fancier pie :)
Bake in 425℉ (220℃) for 20 minutes or until browned.
Serve warm with vanilla ice cream if you wish.