Raspberry Rhubarb Pie

Directions

1.     Preheat oven to 400°.

2.    Mix flour, salt and 1 1/4 c. sugar together and stir into rhubarb.  Set aside for 15 minutes.

3.    Mix tapioca and 1/4 c. sugar into raspberries and set aside.  After the rhubarb has rested with the sugar/flour for 15 minutes, stir in the raspberry mixture.

4.    Line bottom of 9” deep dish pie plate with pastry, creating a high fluted edge.

5.    Spoon the filling into the pastry and dot with little pieces of butter.  If there’s extra filling, bake it separately in a little dish.

6.    Top with a lattice crust.

7.    Glaze if desired and sprinkle lightly with sugar.

8.    Bake for 50-55 minutes or until juices are bubbling and crust is golden brown.