7 c sliced strawberries
1 c sugar
1 T orange juice
5 T minute tapioca
½ c Emily G's Fig Pomegranate Jam
2 refrigerated pie crusts brought to room temp
Preheat oven to 350°. Put an aluminum foil covered sheet pan on the lower oven rack to catch any pie drippings while it is baking. Grind tapioca, or use a mortar and pestle. In a bowl, stir together strawberries, sugar, orange juice, and tapioca. Let it sit for 10 minutes. Place one pie crust in a deep dish pie pan. Pour in strawberry filling. Spoon jam over filling. Cover the pie with the second crust and seal the sides. Using a knife, make three slits in the top crust.
Bake for 1 hour. Allow to cool completely before cutting.