y'all go make some pie, now

it's friday, and strawberries are in season. this is the Right Time for making as many strawberry rhubarb pies as you possibly can. this is the hippie's favorite dessert in the universe, so i make this as often as possible during the months of may and june. i have made two so far, and i am SURE there will be a few more before these months have passed me by. this recipe is awesome--it was given to me by the hippie's grandmother very early in our relationsip. i am sure this was just her looking out for her grand-boy's interests and not the sign of acceptance of me that i decided to take it for, but hey--i will believe whatever i want. anyway--y'all go make some of this right now! you won't regret it!

strawberry rhubarb pie, grandma style

INGREDIENTS

• 1 1/2 c. sugar
• 3 tbsp. quick cooking tapioca (1/3 c. flour will also work)
• 1/4 tsp. salt
• 1/4 tsp. ground nutmeg
• 3 c. rhubarb, cut up
• 1 c. fresh strawberries, hulled and sliced
• pastry for 9 in. pie (top and bottom crusts)
• 1 tbsp. butter

DIRECTIONS

mix together sugar, tapioca, salt, nutmeg, rhubarb, and strawberries so that fruit is well coated. let stand for 20 minnutes. in the meantime, make pastry for a double crusted 9 in. pie. place bottom crust into pie pan, and fill with fruit mixture. dot with butter. place top crust onto pie, and crimp to seal. bBake at 400 degrees for 35 to 40 minutes. we like this warm with vanilla ice cream.

NOTE: for a deep dish pie, multiply this recipe by 1.5.

mmmmmmmmm....