Servings: 8

3 ½ cups rhubarb stalks cut into ½ in pieces 3 ½ cups rhubarb stalks cut into ½ in pieces
-trim away and discard the leaves, which are poisonous. Trim ends. -trim away and discard the leaves, which are poisonous. Trim ends.
2 cups of strawberries, stemmed and sliced 2 cups of strawberries, stemmed and sliced
¾-1 cup sugar, depending on how you sweet or tart you like it ¾ to 1 cup sugar, depending on how you sweet or tart you like it
4 tablespoons of quick cooking “minute” tapioca 4 tablespoons of quick cooking “minute” tapioca
¼ teaspoon of salt ¼ teaspoon of salt
1 teaspoon of orange zest 1 teaspoon of orange zest
 
2 pies crusts 2 pies crusts

Preheat oven to 400
Toss rhubarb and strawberries with sugar, tapioca, salt, and zest; let sit for 10 minutes
Role out one pastry dough disk, line pie dish with dough, fill with strawberry rhubarb filling ⅓ and an in from top
Roll out second dough disk, lay over pie, trim, crimp, score
Baste egg wash over top (optional)
Place pie on a baking sheet to catch drippings
Bake for 20 minutes at 400
Reduce heat to 350, bake for another 40 to 50 min, up to 60 minutes