INGREDIENTS:

1 pie shell
3-4 lg. bananas
Strawberries (1 qt. for lg. deep-dish pie; 1 pt. or frozen pkg. for reg. pie)
1/2 c. sugar or more to taste
2-4 tbsp. tapioca

DIRECTIONS:

Cut bananas lengthwise and line bottom of pie shell. Puree strawberries, then add sugar and tapioca. Pour over bananas. Bake 1 hour at 400 degrees. Let set until cool. Cover with whipped topping just before serving.

INGREDIENTS:

1 pkg. vanilla flavored pudding and pie filling
1 pkg. strawberry flavor gelatin
2 c. water
3 tbsp. orange liqueur or orange juice
3 1/2 c. whipped topping, thawed
1 pt. strawberries, sliced
1 baked 9-inch pie shell, cooled, or graham cracker crumb crust, chilled

DIRECTIONS:

Combine pudding mix, gelatin and water in saucepan. Cook and stir over medium heat until mixture comes to a boil. Add liqueur, chill until thickened. Fold in 2 cups of the whipped topping; add strawberries, reserving a few for garnish, if desired. Pour into pie shell and chill about 2 hours. Garnish with remaining whipped topping and reserved strawberries.

INGREDIENTS:

1 1/4 to 1 1/2 c. sugar
3 tbsp. quick-cooking tapioca
1/4 tsp. nutmeg
3 c. rhubarb, cut into 1/2″ pieces (1 lb.)
2 c. sliced strawberries
Pastry for double-crust pie
1 tbsp. butter

DIRECTIONS:

In large mixing bowl, stir together sugar, tapioca and nutmeg. Add rhubarb pieces and strawberries; toss to coat. Let stand 15 minutes.
Meanwhile, prepare and roll out pastry. Line 9″ pie plate. Pour fruit mixture in. Dot with butter. Top with remaining crust. Cut slits in top crust, brush with milk. Seal and flute edge. Bake at 375 degrees for 45 minutes.

NOTE: Use coffee grinder to grind tapioca after measured to prevent seeing white specs in pie.

PIE CRUST:

2 c. flour
3/4 c. Crisco
3 tbsp. butter
1/2 tsp. baking powder
1/4 tsp. salt
6 tbsp. cold water

Dump all ingredients in bowl. Seal with cover. Shake 60 seconds. If not formed, add 1 tablespoon water. Repeat.