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Strawberry Rhubarb Pie III
I used frozen fruit and the full 6 tablespoons of tapioca. It turned out just perfect. I was a little jelloy, but firm. Some people said to use 4 or 5 tablespoons, but I was wondering if that was for fresh fruit. Next time I was thinking about draining all the juices and using less tapioca I used a deep pie crust and the filling was piled high so I put a cookie tray under the pie for the juices that over flowed when it was cooking.
2 users found this review helpful
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Reviewed On:
Oct. 30, 2009
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