Strawberry-Rhubarb Deep-Dish pie

By KRed

Ingredients

• 2 pints strawberries (2 1/2 c.)
• 1 lb rhubarb (2 1/2 c. approx. 10 stalks)
• 1 1/4 c. sugar
• 1/3 c. flour
• 2 T quick-cooking tapioca
• 1/2 tsp vanilla extract
• 1/4 salt
• pie crust
• 1 T margarine or butter
• 1 T milk

Preparation

Step 1

1. Hull Strawberries and cut each in half. Cut rhubarb into 1/2-inch pieces. (If using frozen rhubarb, thaw and drain it.)

2. In large bowl, with rubber spatula, gently toss halved strawberries, rhubarb pieces, sugar, flour, tapioca, vanilla extract and salt.

3. Let strawberry and rhubarb mixture stand 30 minutes to soften tapioca, stirring often.

4. While strawberry and rhubarb mixture is standing, prepare piecrust mix as label directs.

5. On lightly floured surface, with floured rolling pin, roll out two-thirds of dough into 16-inch round.

6. Gently ease dough into bottom and up side of 9 1/2" by 1 1/2" deep-dish pie plate to line evenly; trim dough edge, leaving 1 1/2-inch overhand.

7. Into crust, spoon strawberry and rhubarb mixture.

8. Cut margarine or butter into small pieces; sprinkle on top of fruit mixture.

9. Preheat oven to 425 F

10. Roll out remaining dough into 11-inch round. With fluted pastry wheel or knife, cut dough round into ten 1/4-inch-wide strips.

11. Over filling, place 5 strips, 1 inch apart; do not seal ends.

12. With remaining 5 strips, complete diamond lattice.

13. Trim ends of strips; moisten edge of bottom crust with water; press ends of strips gently to bottom crust to seal. Bring overhang up over strips; pinch edges to seal; make decorative pie edge. Brush lattice (not edge) with milk.

14. Bake pie 50 minutes or until fruit mixture begins to bubble and crust is golden brown.

15. Let pie stand 1 hour to allow juices to set slightly; serve warm. Or, cool pie completely to serve later.