Name: Strawberry Rhubarb Pie III
Yield: 8
Ingredients: Pastry for a 9 inch double crust pie - 1 recipe; Orange zest - 1 teaspoon; Diced rhubarb - 4 cups; Sliced fresh strawberries - 3 cups; White sugar (Optional) - 1 ½ cups; Quick-cooking tapioca - 6 tablespoons; Milk - 1 tablespoon; White sugar for decoration (Optional) - 1 tablespoon; All-purpose flour (Optional) - 1 cup; White sugar (Optional) - 1 cup; Salt (Optional) - 1 teaspoon; Butter (Optional) - ½ cup

Ingredients for - Strawberry Rhubarb Pie III

1. Pastry for a 9 inch double crust pie 1 recipe

2. Orange zest 1 teaspoon

3. Diced rhubarb 4 cups

4. Sliced fresh strawberries 3 cups

5. White sugar (Optional) 1 ½ cups

6. Quick-cooking tapioca 6 tablespoons

7. Milk 1 tablespoon

8. White sugar for decoration (Optional) 1 tablespoon

9. All-purpose flour (Optional) 1 cup

10. White sugar (Optional) 1 cup

11. Salt (Optional) 1 teaspoon

12. Butter (Optional) ½ cup

How to cook deliciously - Strawberry Rhubarb Pie III

1 . Stage

Preheat oven to 400 degrees F (205 degrees C). Line a pie pan with bottom crust.

2 . Stage

Mix together rhubarb, strawberries, orange zest, 1 1/2 cups sugar, and tapioca. Spoon into crust. Roll out second crust, and place over the filling. Seal the edges. Brush with milk, and sprinkle extra sugar on top.

3 . Stage

Bake at 400 degrees F (205 degrees C) for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for an additional 35 minutes.

4 . Stage

For a crumb topping, omit top pie crust. Combine flour, 1 cup sugar, and salt. Cut in butter or margarine until mixture is crumbly. Spoon over filling, and bake as directed above.