Gammy’S Strawberry-Rhubarb Pie

• 2 cups Strawberries, Hulled And Sliced
• 2 cups Rhubarb, Cut-up
• 2 Tablespoons Lemon Juice
• 1 cup Sugar
• 1 cup Brown Sugar
• 1/4 cups Flour, All Purpose
• 3 Tablespoons Tapioca, Quick Cook
• 3 Eggs, Beaten
• 1/2 teaspoons Almond Extract (optional)
• 1/8 teaspoons Salt
• 1/8 teaspoons Cinnamon
• 2 whole Pie Crusts, Store Bought Or Your Favorite Recipe

1. Heat oven to 400 F.
2. In a large bowl, mix strawberries, rhubarb and lemon juice. Set aside.
3. In a medium bowl, mix sugars, flour, tapioca, eggs, extract, salt and cinnamon. Stir this into the fruit mixture and set aside for 15 minutes.
4. Using your favorite Pioneer Woman pie crust recipe or 2 ready-made refrigerated ones out of the box, place 1 pie crust into an ungreased 10-inch pie plate. (I use my Dutch apple pie pan.) Press the crust firmly against the side and bottom of the plate.
5. Spoon filling into the crust-lined pie plate. Top with the second crust. Wrap excess top crust under the bottom crust. Seal using a flute design. Use a knife to cut a few slits in the top crust.
6. Place a cookie sheet on the lower oven rack to catch any spillover. (I used a 9-inch pie plate and it wasn't large enough. I made a big mess in the bottom of the oven.)
7. Bake it for 15-20 minutes until crust begins to brown. Reduce oven temperature to 350 F. Bake 40 to 50 minutes longer until crust is a golden brown.
8. Serve warm with Gammy's Banilla Homemade Ice Cream! (See my TastyKitchen recipe box for the ice cream recipe.)

strawberries, rhubarb, lemon juice, sugar, brown sugar, ubc, tapioca, eggs, almond, salt, cinnamon, pie crusts

Taken from tastykitchen.com/recipes/desserts/gammye28099s-strawberry-rhubarb-pie/ (may not work)