The ultimate Strawberry Tart or rhubarb Pie
The goal is to have a dessert that has a tart bite yet is still semi sweet.

Ingredients for four pies 1 inch deep
four pre made graham cracker crusts
1 pound frozen strawberries
10 frozen cherries ( for color)
1 lb. fresh Cranberries frozen
6 foot long stalks of rhubarb sliced 5-10 millimeters
10 ounces of strawberry preserves or spreadble fruit
corn starch to thicken liquid sauce as it boils down

Directions

Almost cover with water and boil strawberries in large pot until very soft
Cover ith water and boil cranberries cherries and rhubarb in another pot until Cranberries swell up and are soft.

With strainer pour combining contents so you save all the red liquid into a pot.

Add the spreadable fruit or preserves to the fruit and siimmer.
Boil the liquid down adding only enough corn starch to reach desired thickness of honey or thicker.

Place some thickened liqid into pie shells and combine the rest with the fruit. Put the fruit into the pie shells and chill or if you want to bake regular pie crusts se less hick liquid.

This turned out well for me and is on of my better inventions. For taller pies use three or even two pie crusts.