Recipe(tried): Strawberry-Rhubarb Pie (1960's)

This is the pie that I have made many times... It was published in The Cleveland Plain Dealer in 1969. It always turns out just right.

STRAWBERRY-RHUBARB PIE

Pastry for a two-crust pie
2 cups rhubarb, cut in 1-inch pieces
2 cups hulled strawberries
1 1/4 cups sugar
3 tablespoons quick-cooking tapioca
1 tablespoon grated orange peel
1/4 teaspoon salt
2 tablespoons butter or margarine

Roll out pastry to 1/8-inch tick; line 9-inch pie plate and reserve remaining pastry for top (lattice) crust.

Combine rhubarb and strawberries; set aside. Combine sugar, tapioca, orange peel and salt; combine lightly with fruit and turn into crust. Dot with butter.

Cut remaining pastry into strips;* sprinkle sugar on a cookie sheet and weave lattice on the sugar. Then, slide lattice atop pie (sugar makes it easy); crimp edges of crust.

Bake in preheated 400-degree ove for 40 to 50 minutes. Serve slightly warm, if desired. Refrigerate any leftover.

*I usually just weave the pie crust strips directly onto the top of the fruit.