Peach/Strawberry Pie

Pastry for 2-crust pie

• 1½ c. frozen sliced peaches
• 1½ c. frozen strawberries
• ½

• Thaw fruit until most of free ice has disappeared. Drain off the juices and measure, then stir into mixture of sugar, tapioca and cornstarch in saucepan. Heat rapidly until thickening is complete. Boiling is not necessary. Set aside to cool.
• Add fruit and lemon juice to cooled, thickened juice. Pour filling into pastry-lined 9" pie pan. Cut vents in top crust; co