Apricot-Strawberry Pie

Wonderful served slightly warm with a topknot of vanilla ice cream


  • Pastry for 2-Crust Pie
  • 4 c. pitted quartered fresh apricots
  • 1 c. crushed fresh strawberries
  • 1 c. sugar
  • 1 tblsp. lemon juice
  • 2 tblsp. quick-cooking tapioca
  • tsp. salt
  • 2 tblsp. butter or margarine


  • Combine apricots, strawberries, sugar, lemon juice, tapioca and salt in mixing bowl. Pour into pastry-lined 9" pie pan. Dot with butter. Adjust top crust, cut steam vents and flute edges.
  • Bake in hot oven (425°F.) about 35 to 45 minutes, or until crust is browned and juices start to bubble in vents. Cool on rack.