Ingredients
1-1/3 cups sugar1/4 cup quick-cooking tapioca1/4 teaspoon salt1/4 teaspoon ground cinnamon3 cups chopped fresh or frozen rhubarb (1-inch pieces), thawed and drained1 cup fresh or frozen unsweetened raspberriesPastry for a double-crust pie (9 inches)2 teaspoons butter
Preparation
In a large bowl, combine the sugar, tapioca, salt and cinnamon. Add rhubarb and raspberries; toss gently. Let stand for 20 minutes.
Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Pour filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges.
Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until pastry is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.
