Our church bakes and feezes fresh fruit pies in pans and sells them at a fall festival. This past year ("17") we had some problem with Strawberry Rhubarb not being thick enough after baking. We have found if we do not stir the fruits, thickening,sugar before it put in the pan they juice too much and run out of pan before they freeze. This year we used Tapioca and have not found how that works. For a 9 inch pan we use 5 cups fruit, 1/4 cup of Tapioca, 1cup sugar, I like to use 1/2 strawberry and 1/2 rhubarb whenever making that kind. perhaps the thickening should be more? We will be baking some this week for Co. Fair and some are telling me they need to set overnight to thicken. I like to bake and eat them same day!

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