Kelly'S Apple-Strawberry-Rhubarb Pie

• 1 cup sugar
• 1 cup light brown sugar
• 1/3 cup flour, plus
• 1 tablespoon flour
• 1 teaspoon cinnamon
• 3 cups fresh rhubarb, cut lengthwise then sliced into 1/2-inch pieces
• 3 cups fresh strawberries, halved except the little ones
• 3 granny smith apples, peeled and grated
• 1 tablespoon lemon juice, for apples
• 1 teaspoon vanilla
• 2 tablespoons butter
• pastry for double-crust deep dish pie
• milk
• sugar

1. In large mixing bowl, slice strawberries and rhubarb and sprinkle with HALF of the REGULAR (white) sugar, set aside.
2. In medium/small bowl, combine rest of sugars, flour, and cinnamon.
3. In small bowl, grate peeled apples, tossing with lemon juice so they don't turn brown.
4. Pour medium bowl mixture and apple mixture along with vanilla into the large bowl of rhubarb and strawberries and fold well til mixed.
5. Pour mixture into pastry-lined 9" deepdish pie plate.
6. Cut up butter and dot evenly.
7. Cover with second pastry, seal edges well, and flute.
8. Cut slits to vent.
9. Brush top pastry crust with a little milk and sprinkle with sugar.
10. Bake in 375 degree oven for about 50-60 minutes til done. Ovens vary so much that this is the best I can tell ya! *Cover edges with foil if they start to brown too much.
11. ***You may want to set the pie on a foil-lined small cookie sheet to catch any drips if it happens to bubble over a bit. Hot bubbly sugar can create a horrible mess and can really SMOKE! LOL! Best to prevent the fire department coming when the neighbors see smoke coming out the kitchen window! ;).
12. ***If you prefer, you can also use less cinnamon and vanilla -- but we really enjoy a WOW kinda pie ourselves! ;).
13. ENJOY! :).

sugar, light brown sugar, flour, flour, cinnamon, fresh rhubarb, fresh strawberries, apples, lemon juice, vanilla, butter, pastry, milk, sugar

Taken from www.food.com/recipe/kellys-apple-strawberry-rhubarb-pie-217863 (may not work)