Randy's Rhubarb Pie

Randy's recipe and process has been down from several generations. He does not suggest any alterations as it's 50 years in the making.

• 1 and 1/2 cups sugar
• 4 tablespoons quick tapioca
• 4 tablespoons cornstarch
• 1/2 teaspoon of cinnamon.
• 12 cups of chopped rhubarb. However, you can substitute some strawberries, apples, or cherries if desired
• Two - 10 inch pie shells, 9 inch if you can stretch a little


Mix the dry goods in a extra large mixing bowl. Add the rhubarb and or fruit. Mix really well by folding with rubber spatula. Add to a 10-in pie shell. Pack it in a little and let it mound-up higher than the shell as it will shrink some. Cover with another pie shell and knead the two shells together around the rim. Score and cut slits into 1/8th pieces for venting some of the juicy stuff. Spray the top shell cover with some vegetable spray. Sprinkle light layer of sugar on top. Bake in a 350° for two hours. Add a foil covered sheet pan for catching the spillover underneath. Let cool for a few hours. Salivate, eat and repeat.