Strawberry Rhubarb Pie

There is something about fresh rhubarb that makes it truly seem like summer and summer, in my opinion, always calls for strawberry rhubarb pie.

This recipe comes from the Yellow Farmhouse Cookbook by Christopher Kimball. 

Ingredients: 

Pie Crust- enough for top and bottom

3 cups strawberries

3 cups rhubarb

1 teaspoon grated orange or lemon zest

2 teaspoons lemon juice

3/4 cup sugar 

1/4 teaspoon vanilla extract

3-5 tablespoons minute tapioca

Optional: 2 tablespoons butter 

1. Pre-heat oven to 400 degrees. Mix the chopped up fruit with the other ingredients except the tapioca and let sit for 15 minutes.

2. Separate out 1 quarter of the fruit and toss the remaining 3/4's with the tapioca. When filling the pie shell use the larger portion on the 

bottom and top with the tapioca-less portion. 

3. Roll out dough and fit to 9 inch pie pan. Add the fruit mixture and dot with butter, if using.

4. Top with remaining dough or create a lattice top using 1/2 inch strips. 

5. Turn oven down to 350 degrees and bake for 60 minutes.