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

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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.