Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

2 cups rhubarb in one-inch pieces, about one pound
3 cups strawberry halves
1 cup sugar
3 tablespoons ‘‘minute’’ tapioca
3 tablespoons unsalted butter
Pastry for nine-inch lattice-top pie (recipe follows)

  1. Preheat oven to 425 degrees.

  2. If rhubarb is thick, peel it. Combine rhubarb and strawberries in a bowl.
    Mix sugar and tapioca together and fold gently into the strawberries and
    rhubarb. Allow to mascerate for 15 minutes.

  3. Roll out two-thirds of pastry and line a nine-inch pie pan.

  4. Spoon fruit into pastry shell and dot with butter. Roll out remaining
    pastry, cut into strips three-quarters of an inch wide and weave a lattice
    to cover the pie. You can simply lay the strips on top in criss-cross
    fashion if weaving is not one of your skills. Pinch the edge to secure the

  5. Bake in preheated oven for 15 minutes. Lower heat to 350 degrees and bake 40 minutes longer, until pastry has browned and filling begins to bubble.