My favorite pie is Strawberry-Rhubarb and I love making it this time of a year. I have been making this pie over several years now and found a recipe that works for me and does not take much time. Here it is.
Two 9" Traditional Wholly Wholesome Pie Shells
2 cups of red rhubarb, chopped
2 cups of strawberries, sliced
1 and 1/4 cups of sugar
1 tablespoon of white flour
2 tablespoons of minute tapioca
1 teaspoon of vanilla extract
1/2 teaspoon of lemon zest
1 teaspoon of lemon juice
1. Preheat oven to 425F. Combine sugar, rhubarb and strawberries in a large mixing bowl. Add flour, tapioca, vanilla, lemon juice and zest to the bowl and mix all ingredients together.
2. I usually let pie shells sit in a room temperature for about 30-45 minutes before baking. Add rhubarb and strawberry mixture into one pie shell and distribute evenly. Don't overload otherwise the filling will bubble over.