Rhubarb-raspberry Pie

In a large bowl, stir together sugar and tapioca. Add rhubarb, raspberries,
and lemon juice; mix gently but thoroughly. Let stand 15 minutes or up to 1
hour to soften tapioca; mix gently several times.

On a lightly floured board, roll half the pastry into a 12-inch-diameter
round; ease into a 9-inch pie pan. Fill with rhubarb mixture. On floured
board, roll remaining pastry into a 10-inch-diameter square. With a pastry
wheel or knife, cut into 8 equal strips. Arrange strips on top of pie in
lattice pattern; trim off as they lap over rim. Fold bottom crust over
lattice, flush with pan rim; flute to seal.

Set pie in a foil-lined 10- by 15-inch pan (pie bubbles as it cooks). Bake
in a 400 oven on the lowest rack until pastry is golden brown and filling
is bubbly, 40 to 50 minutes. If rim begins to darken excessively before
filling bubbles, drape with strips of foil.

Serve warm or at room temperature. If made ahead, let cool, then cover
loosely and store at room temperature up until next day. Cut into wedges.
Makes 8 or 9 Michaela Rosenthal, Woodland Hills, Calif.

Per serving: 412 cal.; 3.8g protein; 18 g fat; 619 Carbo.; 64 mg sodium; 0
mg chol.

Raspberry vinegar pastry. In a bowl, combine 2 1/4 cups all-purpose flour
and 1/4 teaspoon salt. With a pastry blender or your fingers, cut or rub in
3/4 Cup solid vegetable shortening, butter, or margarine until fine crumbs
form. Sprinkle 2 tablespoons raspberry vinegar and 3 to 5 tablespoons cold
water over crumbs. Stir with a fork until dough holds together. Divide
dough in half and pat each portion into a smooth flat round. Use or, if
made ahead, seal in plastic wrap and chill up to 3 days.