Here is the recipe. It ended up being my version of two pie recipes put together.
Filling for 2 pies:
4 C rhubarb, chopped into 1 inch pieces
4-5 C strawberries, sliced
2 C cane juice crystals
4 T minute tapioca
2 T all-purpose flour
1 tsp lemon juice
1 tsp cinnamon
1/2 tsp orange extract
2 tsp vanilla
margarine
Use whatever pie crust you like.
Combine all ingredients except margarine in a large mixing bowl and mix well. Pour into pie crusts and dot the top of the filling with dairy free margarine. Put the top crust on the pie. Lightly cover the pies with tin foil. Put into a 425 oven for 15 minutes. Reduce heat to 375 and bake for 35-45 more minutes, uncovering the pies for the last 15 minutes. Let cool and ENJOY!
