Pastry for a 2-crust pie
4 cups sliced (1-inch size) rhubarb
3 cups fresh strawberries, sliced
1 1/2 cups sugar
1/2 cup cornstarch
2 tbsp quick-cooking tapioca
1 tbsp grated lemon peel
1/4 tsp ground allspice
1 egg, lightly beaten
Preheat oven to 425 degrees.
Roll out pastry, cut a round to fit a 9-inch pie plate. Place in pie plate, flute edges and seal to edge of pie plate; set aside.
Place the rhubarb and strawberries in a large bowl.
In a medium bowl, combine the sugar, cornstarch, tapioca, lemon peel and allspice; mix together well. Sprinkle over the strawberry/rhubarb mixture and toss to coat thoroughly. Place filling evenly into the pie shell.
Roll remaining pastry out into a 10-inch circle and cut into strips. Form strips into a lattice design over the pie filling. Brush the egg over the pastry.
Bake at 425 degrees until filling is thick and bubbly. (Use a pie shield or aluminum foil strips to cover edge of crust if it starts to get too brown.)
Cool completely on a wire rack before slicing.
Yield: 8 servings