Rhubarb Strawberry Pie
1 unbaked deep dish pie shell
pie dough for lattice crust
3 cups sliced fresh rhubarb (1/4″ slices)
3 cups sliced fresh strawberries
3/4 – 1 cup sugar
1 1/2 tablespoons instant tapioca
1/3 cup fresh orange juice
1 1/2 tablespoons orange marmalade (optional)
1/4 teaspoon orange peel
Combine filling ingredients in large mixing bowl; let stand for 15 minutes while tapioca softens. Pour filling into pie shell. Prepare lattice strips for top crust.
Bake at 400ºF for 20 minutes; reduce heat to 375ºF and bake for 30 minutes more or until rhubarb is tender.
Best of Country Cooking