Strawberry Rhubarb Pie

• 1 1/2 pt. fresh strawberries, halved
• 2 c. sliced rhubarb (2 to 3 medium stalks)
• 1 1/2 c. sugar
• 6 Tbsp. quick cooking tapioca
• unbaked pastry for double crust 9-inch pie
• milk as needed
• sugar as needed

1. Mix strawberries and rhubarb with 1 1/2 cups sugar and the tapioca; let stand while making pastry.
2. Divide pastry in half.
3. On lightly floured surface roll out one portion 1 1/2 inches larger than inverted 9-inch pie plate.
4. Fit into pie pan and trim crust even with edge.
5. Fill with fruit mixture.
6. Roll out remaining pastry; lift onto pie.
7. Trim crust 1/2 inch beyond edge of pie pan. Fold top crust under bottom crust; seal together to make a standing rim and flute edge.
8. Cut vents in top crust.
9. Brush with milk and sprinkle with sugar.
10. Bake in 400u0b0 oven 60 to 70 minutes or until filling bubbles in the center.
11. After 30 minutes of baking, check pie occasionally and cover edges with foil, if necessary, to prevent browning.
12. If pie begins to bubble over, place foil beneath pie plate.
13. Cool thoroughly before cutting.
14. Makes 1 (9-inch) pie.

fresh strawberries, rhubarb, sugar, tapioca, pastry, milk, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1080896 (may not work)