Katie's Strawberry Rhubarb Pie

WE HAD THIS FOR MOM'S BIRTHDAY AT THE DASTRUP'S 2014. ONE OF THE BEST PIES I'VE EVER HAD, AND I DON'T REALLY LIKE PIE!

From the kitchen of:  Katie's Mom Reesa

INGREDIENTS:

• 1 1/4 C Sugar

• 3 Tbs Quick Tapioca

• 1/4 tsp salt

• 1/4 tsp nutmeg

• 1/8 tsp cinnamon

• 3 C chopped fresh rhubarb in 1/2-1/4 inch pieces

• 1 C sliced fresh strawberries (I did a little bit more)

• 1 tsp grated orange peel (I accidentally did 1 Tbs and really liked it... so somewhere between 1 tsp and 1 Tbs...)

    Optional Streusel Topping: You can just do a pie crust top instead if you want.

• 1 C flour

• 1/2 C brown sugar

• 1/2 C butter (cold)

• Pie crust 

INSTRUCTIONS:

1. Mix the "dry" ingredients in a large bowl until well combined (sugar, tapioca, salt, nutmeg, & cinnamon).

2. Add the rhubarb, strawberries, and orange peel. Mix well.

3. Make your crust and have it in the pie plate.

4. Add filling to the plate.

5. For streusel: mix the flour and sugar until well blended, then add the cold butter cut into tiny cubes. Use a pastry cutter or two knives to cut in the butter into the flour/sugar mixture (to be honest, I used my fingers mostly). Mix until crumbly.

6. Sprinkle the streusel on top or add a top crust (be sure to add some pats of butter on top of the filling if using a crust and to add vents).

7. Bake at 400° for 35-40 min. If the top of the crust starts to get too brown, put foil on top (probably for the last 10-15 minutes).

MAKES: A single 9 inch pie (NOTE for Katie... for my 9.5 in. pie plate which is twice as deep as a normal pie plate - do 1.5X for the filling and 1 full crust recipe for one bottom crust)