Fruit Pies

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• For a fresh fruit pie (9 inch)

Combine

• 4 cups prepared fruit (rhubarb, berries, cherries)
• 1 ½ to 2 ½ tablespoons Minit Tapioca
• ¼ teaspoon salt
• 1 – 1 ½ cups sugar

Let stand 15 minutes before turning into unbaked pie shell. Cover with top crust. Bake in hot oven (425) for 40 minutes or until done.