Strawberry-Apple Rhubarb Pie

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   Preheat oven to 375u00b0. Mix rhubarb, strawberries, apples, sugar and tapioca in large bowl and let stand for 15 minutes. Prepare pie crust according to the package for two-crust pie, using a 9-inch pie pan. Fill with fruit mixture and then dot margarine on top of filling. Cover with top pie crust, seal and flute edges. Cut slits or designs in top crust to permit steam to escape. Sprinkle a small amount of granulated sugar on top crust and cover fluted edge with foil. Bake 45 to 50 minutes or until juices bubble and crust is golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.