1 1/2 Pts fresh strawberries,
-halved
2 c Sliced fresh rhubarb (2 to 3
-medium stalks)
1 1/2 c Sugar
6 tb Quick-cooking tapioca
Unbaked pastry for double
-crust 9-inch pie
Milk, as needed
Sugar, as needed
Flour, as needed
Mix strawberries and rhubarb with 1 1/2 cups sugar and the tapioca;
let stand while making pastry. Divide pastry in half. On lightly
floured surface roll out one portion 1 1/2 inches larger than
inverted 9-inch pie plate. Fit into plate and trim crust even with
edge. Fill with fruit mixture. Roll out remaining pastry; lift onto
pie. Trim crust 1/2 inch beyond edge of pie plate. Fold top crust
under bottom crust; seal together to make a standing rim and flute
edge. Cut vents in top crust. Brush with milk and sprinkle with
sugar. Bake in 400 F. oven 60 to 70 minutes, or until filling bubbles
in the center. After 30 minutes of baking, check pie occasionally and
cover edges with foil, if necessary, to prevent browning. If pie
begins to boil over, place foil beneath pie plate. Cool thoroughly
before cutting. Makes one 9-inch pie.
Yields
6 servings
