2 ea 9-inch pie crusts

4 cups chopped rhubarb

1 cup sugar

3 tablespoons tapioca

2 tablespoons butter

Sugar to sprinkle on top

Preheat oven to 400 degrees. Fit one crust into pie pan. Mix rhubarb, sugar, tapioca, and put in the lower crust. Dot with small pieces of butter. Top with second crust. Dampen edges and seal crusts together. Trim edges. Make slits in top crust. Sprinkle with sugar. Bake at 400 degrees for 30 minutes. Reduce heat to 350 degrees. Bake 15 minutes longer, or until pie bubbles in the middle. If edges are getting too brown, cover with strips of foil.

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