Strawberry-Rhubarb Pie

Crust:
Your favorite homemade crust or store bought will do

Filling:
2 1/2 cups chopped fresh rhubarb
2 1/2 cups chopped fresh strawberries (about the same size pieces as the rhubarb)
1 1/2 cups sugar
2 tablespoons minute tapioca
1 tablespoon all purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons small cubed butter (unsalted)
1 egg white beaten with 1 teaspoon water
large granule or regular sugar

Preheat oven to 425 degrees F

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest, juice, cinnamon, and vanilla. Pour into a chilled pie pan with bottom crust already in place. Dot the top of the mixture with butter cubes. Brush the edges of the crust with egg white mixture. Apply top crust and crimp the edges. Cut a few vents in the top, brush with egg white mixture and sprinkle with sugar.

Bake at 425 for 15 minutes and be sure to apply foil to the edges of the crust.
Decrease temp to 375 degrees and bake for another 45 minutes or until the crust is golden brown.

submitted by CSA member April Melo