Fruit Pies

Additional ingredient for all, not to be in filling mixture, 1 T butter

For Apple Pie
6 C sliced apples
2 T Minute Tapioca
3/4 C sugar
1/2 tsp cinnamon
1/4 tsp nutmeg

For Blueberry Pie
4 C berries
1/4 C Minute Tapioca
1 C sugar
1 T lemon juice
1/8 tsp cinnamon

For Cherry Pie
4 C cherries
3 T Minute Tapioca
1 1/2 C sugar
1/4 tsp almond extract

For Peach Pie
4 C sliced peaches
1/4 C Minute Tapioca
3/4 C sugar
1 T lemon juice

For Strawberry-Rhubarb Pie
2 C sliced berries
2 C halved rhubarb
1/4 C Minute Tapioca
1 1/4 C sugar
1 tsp grated orange peel (opt)


Mix all filling ingredients in a bowl.
Let stand 15 minutes.
Line 9 inch pie plate with pie crust.
Fill with fruit mixture.
Dot with 1 T butter.
Cover with top crust; seal and flute edge.
Cut several slits in crust.
Bake in preheated 400 F oven 45 to 50 minutes,
or until juices form bubbles that burst slowly.
Cool.
Makes 8 servings.

From the back of a box of tapioca.