Jennifer Lowther’s Strawberry-Rhubarb Pie

Combine 1½  C sugar, 3 T quick-cooking tapioca (or 6 T flour), ¼ t salt, and ¼ t nutmeg.  Add 1 lb rhubarb cut into ½“ pieces (3 C), and 1 or 2 C sliced strawberries.  Mix to coat fruit.  Let stand 20 minutes.  (You can use frozen fruit, but frozen strawberries often come in a sweet syrup, so adjust amount of sugar accordingly.)
Meanwhile, preheat oven to 400ºF, and prepare pastry for a 9” pie.  Line 9” pie plate with pastry.  Fill with fruit mixture.  Optionally dot with 1 T butter or margarine.  Cover with crust, pinch edges & cut slits in top.  (I like to sprinkle the crust with sugar.)  Bake at 400ºF for 40 min. or until filling is bubbly.  (Some recipies suggest cooking at 350ºF for 60 min., or at 450ºF for 10 min. followed by 350ºF for 30 min. longer, to avoid burning the crust.)
StrawberryRhubarbPie.rtf