strawberry rhubarb pie iii

Ingredients

• Servings: 1
• 1 recipe pastry for a 9 inch double crust pie
• 1 teaspoon orange zest
• 4 cups diced rhubarb
• 3 cups sliced fresh strawberries
• 1 1/2 cups white sugar
• 6 tablespoons quick-cooking tapioca
• 1 tablespoon milk
• 1 tablespoon white sugar for decoration
• 1 cup all-purpose flour (optional)
• 1 cup white sugar (optional)
• 1 teaspoon salt (optional)
• 1/2 cup butter (optional)

Recipe

• preheat oven to 400 degrees f (205 degrees c). line a pie pan with bottom crust.
• 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.
• 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.
• 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.