Marjie's Strawberry Rhubarb Pie

4 cups fresh strawberries, diced

3 cups fresh rhubarb, finely diced

1 1/2 cups sugar

5 tbsp. quick cooking Tapioca

1/2 tsp. lemon peel, finely grated

1 tsp. lemon juice

Use deep-dish pie plate and recipe for double pie crust. In large bowl, stir together sugar and Tapioca. Add strawberries, rhubarb, lemon peel and lemon juice. Toss until fruit is coated. Let stand about 15 minutes until syrup forms. Line pie plate with piecrust. Stir fruit mixture and pour into pastry lined pie plate. Cut slits on top crust and place over filling, seal and crimp edges. To prevent over browning, cover edge of pie with foil.

Bake in a 375 degree oven for 25 minutes. Remove foil and bake an additional 20 to 25 minutes, or until top is golden brown.

Marjie Primrose, our niece - a delicious, easy to make recipe!

Taken from the 250th Anniversary Shawnee Presbyterian Church Cookbook which is filled with wonderful old family recipes! Cookbook is available on our website and in our store. $ 9.95 All proceeds to benefit the Church.

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