Strawberry Rhubarb Pie

*Pillsbury Pie crust (1/8 pie serving), 8 serving (remove)
*Kraft Minute Tapioca, 2.5 tsp (remove)
Strawberries, fresh, 4 cup, whole (remove)
*Rhubarb, 1 cup, diced (remove)
Granulated Sugar, .66 cup (remove)
*Lemon Juice 'Real Lemon' 100% juice, 4 tsp (remove)
*Nutmeg, Ground, Pinch, 1 serving (remove)
Salt, 1 dash (remove)

Process tapioca in a spice grinder, mini food processor or blender until finely ground. Combine with strawberries, rhubarb, sugar, lemon juice, nutmeg & salt in a bowl.Toss well to combine. Position a rack in the center of the oven & place a foil-lined baking sheet on the rack below. Preheat to 425. Put filling & any accumulated juices into the crust. To prepare lattice crust: Roll dough into a 12 " cirdle. Cut into 1-inch strips. Use the shorter strips for the edges and longer ones for the middle of the pie. Fold back the first, third and fifth strips of dougn to the edge of the pieplace a shorter piece across second and fourth strips, 1" from edge. Unfold the folded strips over the crosswise strip. Fold back the 2nd & 4thstips over the first crosswise strip, Place another crosswise, 1" from 1st Unfold over the second crosswise strips. Continue folding back alternating strips and placing crosswise strips until the top is covered with woven stripsTrim and crimp curst edge. Bake at 425 for 20 min. Then Rotate 180 Deg. and lower temp to 325. Bake til crust is golden, about 30 minutes/

Serving Size: *8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user GRANNY2.