Rhubarb Strawberry Pie

1. 1

   In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired and orange zest. Let stand for 15 minutes.

2. 2

   Line a deep-dish 9-in. pie plate with bottom crust; trim even with edge. Fill with fruit filling. Roll out remaining crust; make a lattice crust. Trim, seal and flute edges. Cover edges with foil.

3. 3

   Bake at 400u00b0 until filling is bubbly and rhubarb is tender, 40-50 minutes. Remove foil. Cool on a wire rack. Store in the refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.