Strawberry Rhubarb Pie

Ingredients:

1 recipe Pie Crust
3½ cups chopped rhubarb
3½ cups sliced strawberries
1 tablespoon lemon juice
½ cup white sugar
¼ cup brown sugar
¼ cup tapioca flour *
pinch of salt
2 tablespoons unsalted butter cut into small pieces
heavy cream for brushing on top of crust
raw sugar for sprinkling

Instructions:

1.Preheat stove to 400 degrees. On a very much floured counter, move half of pie batter into a 12-inch circle and exchange to a 9-inch pie plate. (I roll the outside layer over my moving pin to enable me to move it to the pie dish.)

2.In an expansive bowl, join the berries, rhubarb, sugars, lemon salt and custard flour. Empty the filling into the base outside layer. Dab with spread pieces. Reveal the best outside layer into a 12 inch circle, and either continue with a grid top, or a basic twofold hull. Seal the edges and pleat beautifully as wanted. Brush the hull with the substantial cream and sprinkle with crude sugar.

3.Prepare for 20 minutes at 400 and afterward lessen temp to 350 for an additional 25 minutes or until the point when the outside layer is brilliant and the filling is bubbly.

4.Give pie a chance to cool for a few hours previously cutting, the filling will just thicken as it cools.The pie can likewise be heated the prior night serving.

Notes:Other thickening options include instant tapioca or clear gel, cornstarch can be used, but the filling won't be as thick.