- Heat tapioca, cornstarch, sugar, water till thick.
- Not to a boil.
- Set aside to cool.
- Add fruit and lemon juice to cooled and thickened juice.
- Pour filling into a 9" pastry lined pan.
- Adjust top crust and flute edges and cut vents.
- Bake in 425 °F for 20 minutes or until browned.