So grateful that I was recently able to visit my Mother – it had been over a year. One of my favorite memories of my youth is enjoying her delicious home-baked pies, always made with the most special ingredient – love.
1 ¼ to 1 ½ Cups of sugar
3 Tbsp quick cooking Tapioca
¼ tsp salt
¼ tsp ground nutmeg
3 Cups rhubarb, cut into ½-inch pieces (1 pound)
2 Cups sliced fresh strawberries
Pastry for double crust pie
1 Tbsp butter
In a large mixing bowl stir together sugar, quick cooking tapioca, salt and ground nutmeg. Add rhubarb pieces and sliced strawberries, toss gently to coat fruit. Let stand for 15 minutes.
Prepare and roll out pastry. Line a 9-inch pie plate with half of the pastry. Trim pastry to edge of pie plate, Pour fruit mixture into pastry lined pie plate. Dot with butter.
Roll out other half of pastry, cutting into strips to make lattice work for the top crust. Seal and flute edges.
To prevent overbaking, cover edges of pie with foil. Bake at 375 degrees for 25 minutes. Remove foil; bake for another 25 minutes more or until pie is bubbly and crust is golden. Cool pie on rack before serving.