Strawberry-Rhubarb Pie



1 1/2 c. sugar
3 T. quick cooking tapioca
3 c. rhubarb, cut into 1/2" pieces
2 c. sliced fresh strawberries
2 T. butter
1/4 tsp. ground nutmeg
1/4 tsp. salt
1 tsp. vanilla
pastry for a 9" double crust pie

1. Sift together sugar, tapioca, nutmeg and salt. Mix rhubarb and strawberries. Add sugar mixture to rhubarb and strawberry mixture; add vanilla. Toss to coat fruit. Let fruit mixture stand for 15 minutes.
2. Fill pastry lined pie plate with strawberry-rhubarb mixture; dot with butter. Adjust top crust; seal and flute edge. Cover edge of pie with foil; bake at 375F., for 25 minutes. Remove the foil from the edges of the pie and bake for 25 minutes more, until golden.

Barry Conway Recipe