Strawberry Rhubarb Pie

2 pie crusts recipe to follow

3 cups quartered strawberries

2 cups chopped rhubarb

1 1/4 cup white sugar

Zest of 1 tangerine or zest of 1/2 an orange

Zest of 1 lemon plus juice

1 tsp cinnamon 

1/2 tsp nutmeg

2 tbs minute tapioca

1 tbs flour

2tbs Cointreau (optional) 

1 tbs butter

Heavy cream or milk

Raw sugar

Preheat oven to 400 degrees

In a large bowl, gently toss fruit, sugar, zests, juice of one lemon, cinnamon, nutmeg, tapioca flour and Cointreau.

Roll out one crust, place in a 9 inch pie plate.

Roll out second crust and either cut into strips for a latticework pie, or simply roll it out Cover, trim, then fold in and crimp edges. Cut vents in top crust if you’re not doing latticework, brush with cream or whole milk, sprinkle with raw sugar. Put on a cookie sheet, to catch drips, place in 400 oven, after ten minutes, turn it down to 350 for another 40 to 50 minutes. The filling should be bubbling. Check halfway and turn the sheet so it evenly bakes.