Pastry for 2 crust pie
2 2/3 c. frozen strawberries
1 1/3 c. strawberry juice
3 tbsp. fructose
2 1/2 tbsp. quick-cooking tapioca
1 1/2 tbsp. cornstarch
1 tsp. lemon juice

Thaw berries until most of free ice has disappeared. Drain off the juice; measure and stir it into mixture of fructose, tapioca, and cornstarch in saucepan. Heat rapidly until thickened. Boiling is not necessary. Set aside to cool. Add berries and lemon juice to cooled thickened juice. Pour filling into pastry-lined 9 inch pie pan. Cut vents in top crust, seal and flute edges. Bake in hot oven at 425 degrees for 30 minutes.

NOTE: For a brown undercrust bake on lowest oven shelf.