Recipe - Rhubarb-Raspberry Pie

1 1/3 cup Sugar
One fourth cup Quickcooking tapioca
4 cup Rhubarb; (1/2inch pieces)
1 cup Fresh or frozen raspberries
2 tablespoon Lemon juice
Raspberry vinegar pastry
(recipe follows)

In a large bowl, stir together sugar and tapioca. Add rhubarb, raspberries,
and lemon juice; mix gently but thoroughly. Let stand 15 minutes or up to 1
hour to soften tapioca; mix gently several times.

On a lightly floured board, roll half the pastry into a 12inchdiameter
round; ease into a 9inch pie pan. Fill with rhubarb mixture. On floured
board, roll remaining pastry into a 10inchdiameter square. With a pastry
wheel or knife, cut into 8 equal strips. Arrange strips on top of pie in
lattice pattern; trim off as they lap over rim. Fold bottom crust over
lattice, flush with pan rim; flute to seal.

Set pie in a foillined 10 by 15inch pan (pie bubbles as it cooks). Bake
in a 400 oven on the lowest rack until pastry is golden brown and filling
is bubbly, 40 to 50 minutes. If rim begins to darken excessively before
filling bubbles, drape with strips of foil.

Serve warm or at room temperature. If made ahead, let cool, then cover
loosely and store at room temperature up until next day. Cut into wedges.
Makes 8 or 9 Michaela Rosenthal, Woodland Hills, Calif.

Per serving: 412 cal.; 3.8g protein; 18 g fat; 619 Carbo.; 64 mg sodium; 0
mg chol.

Raspberry vinegar pastry. In a bowl, combine 2 One fourth cups allpurpose flour
and One fourth teaspoon salt. With a pastry blender or your fingers, cut or rub in
Three fourths Cup solid vegetable shortening, butter, or margarine until fine crumbs
form. Sprinkle 2 tablespoons raspberry vinegar and 3 to 5 tablespoons cold
water over crumbs. Stir with a fork until dough holds together. Divide
dough in half and pat each portion into a smooth flat round. Use or, if
made ahead, seal in plastic wrap and chill up to 3 days.

Recipe by: Sunset Magazine (Feb. 1991) Posted to MCRecipe Digest V1 #740
by C4 c4@groupz.net on Aug 13, 1997