Strawberry Rhubarb Pie

Another Christmas favorite.  (The Strawberry Rhubarb is on the bottom) Since I almost always make this pie in the winter, I use one bag of frozen whole unsweetened strawberries and one frozen bag of rhubarb pieces.  I slice the strawberries and cut the rhubarb into about 1/2 inch pieces.  This will make a large pie.  I also use 1 to 1/4 cup sugar since we prefer the pie a little tart and not overwhelmed by the sugar.  Most of the time the frozen strawberries have enough natural sweetness that the extra 1/2 cup sugar isn't needed.  If you are using fresh strawberries the amount of sugar will depend on their ripeness & sweetness.

Strawberry Rhubarb Pie

1 1/4 to 1 1/2 cups sugar

3 tablespoons quick-cooking tapioca

2 tablespoons fl our

1/4 teaspoon salt

1/4 teaspoon nutmeg

3 cups rhubarb cut into 1/2 inch pieces (1 lb)

2 cups sliced strawberries

1 tablespoon butter

In large mixing bowl stir together sugar, quick-cooking tapioca, flour, salt, and ground nutmeg. Add rhubarb pieces and sliced strawberries; toss gently to coat fruit. Let fruit mixture stand for 15 minutes. Fill pastry lined pie plate with strawberry-rhubarb mixture. Dot with butter. Cut slits in top crust for escape of steam; place pastry atop filling. Seal and flute edge. Brush top with milk and sprinkle with sugar. Bake in 350 degree oven for 45 to 60 minutes until crust is golden. Cool pie on rack.