Rhubarb and Strawberry Pie

Rhubarb Strawberry Pie
Cook's notes: Rhubarb is in full swing and a good time to take advantage of the crop.
Pair with strawberries and it's irresistible. My husband and I live by 

The pie is done. It's 5:00 but who cares if it's really suppertime when you can have a slice of old fashioned Rhubarb and Strawberry Pie ala mode.  

Ingredients:

• 1-1/2 cups of sugar
• 3 TB. quick cooking tapioca
• Dash of salt
• Dash of nutmeg
• 1/2 tsp. cold butter
• 3 cups sliced strawberries
• 3 cups rhubarb, cut in 1 inch pieces
• 2 TB. Saigon cinnamon

Directions:

• Preheat oven 425 degrees.
• In a large bowl combine sugar, tapioca, salt, cinnamon and nutmeg. Add in diced  strawberries and rhubarb. Mix well to coat.
• Let stand 30 minutes and stir occasionally.
• Place one rolled out pie crust in bottom of pie pan. Use a slotted spoon to drain fruit juices and place fruit mixture in bottom pie crust.
• Dot with butter and place second pie crust on top of the rhubarb mixture.
• Brush crust lightly with milk. Crimp edgers. 
• Mix a little sugar and cinnamon together and sprinkle over crust.
• Use a sharp knife to cut a few vents in the crust.
• Add strips of foil on outer edge to prevent crust edges from over browning.
• Bake 10 minutes at 425 and reduce heat to 400 and bake 30 minutes longer or until filling is bubbling and looks set.
• Wait until pie is cooled before cutting.