Strawberry-Rhubarb Pie

Ingredients

Ingredients:

  • 2 pints of strawberries, each cut in half
  • 1 pound of rhubarb (without tops), cut into ½ inch pieces, or 1-16oz. package frozen rhubarb
  • 1 ¼ cups sugar
  • 1/3 cup flour
  • 2 Tablespoons quick-cooking tapioca
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • Pastry for 9 inch double crust pie.
  • 1 Tablespoon butter cut into chucks
  • 1 Tablespoon milk or half-and-half

Instructions

Directions:

  1. Pre-heat oven to 425°.
  2. In a large bowl, with rubber spatula, gently toss: strawberries, rhubarb, sugar, flour, tapioca, vanilla, and salt. Mix well. Let mixture stand for 20-30 minutes to soften tapioca, stirring occasionally so tapioca will be evenly moistened.
  3. Prepare pastry for a 2-crust pie. Spoon fruit mixture into pie crust; dot fruit with butter and top with remaining pie crust (you may also do a woven lattice pie top).  Cut air vents in pie crust, and brush with milk or half-and-half.
  4. Bake pie 50 minutes or until fruit mixture begins to bubble and crust is golden.
  5. Cool pie on wire rack 1 hour to serve warm or cool completely to serve later.