2 1/2 C strawberries, sliced
2 1/2 C rhubarb, cut into 1-2 inch pieces
1 C sugar
1/4 C Quick-cooking tapioca
dash of salt
1 – 2 T butter
Crust for double crust pie.
Mix the first six ingredients in bowl. Set aside for 15 minutes.
Line the pie plate with the bottom crust and fill with the rhubarb mixture.
Slice the butter and dot the pie mixture .
Cover with top crust.
Brush crust lightly with milk and sprinkle with sugar.
Bake at 425 degrees for 30 minutes, then reduce heat to 350F for an additional 30-35 minutes.
