JANUARY 23RD: RHUBARB PIE and NATIONAL PIE DAY

Strawberry Rhubarb Pie

3 ½ c. rhubarb stalks cut into ½” pieces; trim ends, discard leaves

¾ c. to 1 c. sugar

2 c. strawberries, stemmed and sliced

4 Tbsp. quick cookie (“minute”) tapioca

¼ tsp. salt

1 tsp. orange zest

1 (9”) double crust pie dough recipe

Preheat oven to 400. In large bowl, gently combine rhubarb and strawberries with sugar, tapioca, salt & orange zest. Let sit for 10 minutes. Roll out pastry dough and line bottom of 9” pie pan. Trim to ½” from edge. Place filling into pastry lined pan. Tuck top crust edges over bottom crust edges and use fingers or fork to crimp top and bottom edges together. (If you want, for a nice glaze, use a pastry brush to apply a thin layer of egg white or cream over the top of the pie dough). Cut slits in the top for the steam to escape. Place pie on middle rack, with a baking sheet on lower rack to catch any juices that might spill over. Bake 20 minutes at 400°; reduce heat to 350° and bake an additional 40-50 minutes longer (50-60 minutes if using a 10” pie pan). Pie is done when crust is nicely browned and filling is thick and bubbly. Remove from oven and let cool on a rack. Serve warm or cold.