(Apricot-Cherry-Rhubarb Pie, before baking.)
An innovation born of availability, this pie combines the traditional strawberry-rhubarb with the delicate taste of apricots.
Ingredients:
2 cups fresh strawberries
1/2 cup fresh rhubarb stalks
1-1/2 cups fresh apricots
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1/4 cup dry tapioca
1/4 cup (or more) fructose (or your preferred sweetener)
3/4 cup apple juice
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two pie crusts
Preheat the oven to 450.
Mix the tapioca, fructose, and apple juice together and set aside. Set the timer for 20 minutes.
Trim and cut the rhubarb stems into tiny pieces. Trim and cut the strawberries and apricots into 1/2-1″ pieces.
Put one pie crust into the bottom of a pie plate and pierce it evenly with a fork (to let the steam escape during cooking).
When the tapioca has soaked for 20 minutes, mix it again, then fold it gently but thoroughly into the fruit.
Put the fruit/tapioca mixture into the pie crust.
Cover with the second pie crust and crimp the edges.
Put the pie in the 450-degree oven and cook for 10 minutes. Then reduce the heat to 350 and cook for 40-50 minutes, or until the crust is golden.
Note: You can use pie cherries in place of strawberries.
