Yummy Rhubarb Pie

Summer just isn't summer without rhubarb pie -- one of the signs of the "Good Life."

Ingredients:

• 2 lbs. rhubarb
• 1/4 cup lemon juice
• 1 cup sugar
• 1/2 cup instant tapioca
• 1/2 cup water
• 2 boxes instant Pilsbury pie crust
• 10-inch pie plate

Directions:

Preheat oven to 4oo degrees. Slice rhubarb into inch-long pieces, then slice rhubarb down the middle. Combine rhubarb, lemon juice, sugar, and tapioca. Stir until rhubarb is coated, then set aside.

Prepare pie crust according to directions on box and divide into two parts. Roll crust out until it is about 3 inches larger than the pie pan. Place one crust into pie plate and pour in filling. Brush the edges of bottom crust with a little water, then cover with top crust, pressing lightly to seal the edges.

Cut several holes in the top crust. (Don’t worry about cutting too many; if you don’t cut enough, the pressure may build and break the crust.) Pour the 1/ 2 cup of water in the pie.

Bake for 20 minutes, then lower heat to 350 degrees. Bake for another 40 minutes. When the pie begins to bubble in the middle, it is done. Remove oven and allow to cool completely before serving.

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