FROZEN STRAWBERRY RHUBARB PIE RECIPES

Steps:

• Preheat oven to 400°. In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired, and orange zest. Let stand for 15 minutes. , On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to 9-in. deep-dish pie plate. Trim to 1/2 in beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil., Bake until filling is bubbly and rhubarb is tender, 40-50 minutes. Remove foil. Cool on a wire rack. Store in the refrigerator.

Steps:

• (To freeze.) Combine all ingredients in a bowl until well mixed, and then pour into 1-gallon freezer bags.  Squeeze as much air out as possible and then take a drinking straw and suck out any remaining air. Lay flat to freeze so that they can be stacked easily once frozen.
• Baking the Pie: To bake your pie, remove your bag from the freezer and thaw on a plate on the counter for 2 hours or in the refrigerator over night. 
• Prepare a double pie crust. Pour the filling into pie crust. Add top crust, flute edges and brush crust with egg white and 1 Tablespoon milk or cream. 
• Bake in pre-heated 425 degree oven for 10 minutes then reduce heat to 350 and bake for an additional 40 minutes or until golden brown and filling is bubbly. 
• Although everyone will want to eat it as soon as it comes out of the oven, you must allow your pie an hour or longer to cool before cutting so the juices can thicken.