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Raspberry-Rhubarb Pie

Refrigerated pie dough makes preparing this tasty dessert a snap. Cornstarch and tapioca ensure a velvety filling by thickening the fruit juices. Serve this raspberry-rhubarb pie with whipped cream or vanilla ice cream. Ingredients: 2 tablespoons uncooked quick-cooking tapioca 4 1/2 cups fresh raspberries (about 24 ounces) 3 1/2 cups chopped fresh rhubarb (about 6 stalks) 1 …