Strawberry Rhubarb Pie

Ingredients

• 3 1/2 cups rhubarb stalks cut into 1/2 inch pieces
• 2 cups stemmed and sliced strawberries
• 3/4 cup to 1 cup sugar
• 4 tablespoons of quick cooking tapioca
• 1/4 teaspoon of salt
• 1 teaspoon of orange zest
• 1 double-crust 9-inch pie dough recipe, like this one or your favorite pie crust recipe

Directions

1. Set your oven to 400 degrees F. In a large bowl, stir the rhubarb and strawberries together carefully with the sugar, tapioca, salt, and orange zest, keeping the fruit as intact as you can. Leave the mixture alone for 10 minutes.
2. Roll out 1 disk of pastry dough, then fit it into the bottom of a pie dish. Cut the overhang so it reaches 1/2 inch beyond the edge. Spoon in the filling and nudge it into an even layer.
3. Roll out the second disk of pastry dough and lay it over the filling. Trim this crust so it extends 1 inch past the pie dish edge. Fold the top edge over the bottom edge, then seal them together with your fingertips or a fork. Make a few slits in the top crust so steam has somewhere to go.
4. If you want a glossy finish, lightly brush the top of the pie with egg white or cream using a pastry brush.
5. Put the pie on the center rack of the 400 degrees F oven, and set a baking sheet on the rack below it to catch any bubbling juices. Bake for 20 minutes at 400 degrees F, then turn the oven down to 350 degrees F and continue baking for 40-50 minutes longer, or 50 to 60 minutes longer if you are making a 10-inch pie. It is ready when the crust is well browned and the filling visible through the vents looks thick and bubbling.
6. Take the pie out of the oven and set it on a rack to cool. Serve it warm or cold. If you let it come to room temperature, the juices will have longer to set. The pie may also be covered and kept at room temperature for up to 2 days, or refrigerated for 5 days.