Sylvia’s STRAWBERRY RHUBARB PIE
2 sheets pie crust (homemade or store bought)
3 cups sliced fresh strawberries
3 cups fresh rhubarb, cut into chunks
1/3 cup minute tapioca
1-1/2 cup granulated sugar
1 teaspoon grated orange peel
Preheat oven to 400 degrees F. Mix strawberries, rhubarb, dry tapioca, sugar and orange peel in a bowl. Let stand 15 minutes. (Sylvia sometimes uses a little flour and water when making this pie, especially when she uses canned or frozen rhubarb, which is juicier than fresh.)
Meanwhile, line a 9 or 10-inch pie pan with one crust. Fill with fruit mixture and dot with a little butter.
For the top crust, Sylvia does not completely seal the top because the juices are too likely to boil over even with slits cut in crust. She cuts a circle and makes pie-shaped wedges, arranging them loosely around the top. She also puts some slits in the wedges.
Sprinkle top with cinnamon and some sugar. Place a sheet of foil or a tray below pie (it will bubble and drip) and bake 50-60 minutes. Cool before serving.