Strawberry Rhubarb Pie

Ingredients

• 1 1/4 cups sugar
• 1/4 cup quick-cooking tapioca
• 1/4 tsp table salt
• 3 cups rhubarb, sliced 1/2 in
• 3 cups strawberries, hulled and sliced
• 1 double crust pastry for a 9-in pie
• 2 Tbsp butter, cut in small pieces
• 1 large egg, beaten
• 1 Tbsp coarse or granulated sugar

Before you start

• Preheat oven to 400°F.
• Roll out both crusts; line a 9-in pie plate with one.
• Set a rimmed baking sheet on the rack below to catch drips.

Directions

1. Toss, let stand 15 min: sugar, quick-cooking tapioca, table salt, rhubarb, strawberries.
2. Fill bottom crust, dot with butter, top, crimp, cut vents: step 1, pastry for a 9-in pie, butter.
3. Brush top, sprinkle: step 2, egg, coarse or granulated sugar.
4. Bake 400°F 20 min, then 350°F 40 to 50 min, until bubbling: step 3.
5. Cool on a rack at least 2 hr to set: step 4.