Strawberry-Rhubarb Lattice-Top Pie

Cuisine, May 1979

2 hours — 1 9-inch pie

Ingredients

1		pie pastry [1]
1 1⁄2	pound	fresh rhubarb (cut into 1/2 inch slices)
1	pint	fresh strawberries (cut in half)
1 1⁄4	cup	sugar
1⁄3	cup	orange juice
2	tablespoon	quick cooking tapioca
2	teaspoon	grated orange peel
1⁄4	teaspoon	salt
2	tablespoon	unsalted butter
2	tablespoon	sugar

Instructions

Make pie pastry.

Combine rhubarb, strawberries, 1-1/4 cups sugar, the orange juice, tapioca, orange peel and salt in large bowl. Let stand 15 minutes.

Heat oven to 375°F. Roll out two-thirds of the pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie plate. Folded quarters; unfold and ease into plate. Spoon rhubarb mixture into pie shell; dot with butter. Roll out remaining pastry into 11 x 4-inch rectangle; cut lengthwise into 1/2 inch strips. Arrange strips in lattice pattern over filling. Trim pastry; seal and flute edge. Sprinkle 2 tablespoons sugar over lattice top. Bake until juices are thick and bubbly and pastry is golden, 1 to 1-1/4 hours. Cool on wire rack.