1. Heat tapioca, cornstarch, sugar, water till thick.
  2. Not to a boil.
  3. Set aside to cool.
  4. Add fruit and lemon juice to cooled and thickened juice.
  5. Pour filling into a 9" pastry lined pan.
  6. Adjust top crust and flute edges and cut vents.
  7. Bake in 425°F for 20 minutes or until browned.
Community content is available under CC-BY-SA unless otherwise noted.