Rhubarb Strawberry Deep Dish Pie
|Frozen strawberries/Null||15 Ounce (1 Package)|
|Chopped rhubarb/Null||4 Cup (64 tbs) (Null)|
|Grated lemon rind/Null||2 Teaspoon (Null)|
|Lemon juice/Null||1 Tablespoon (Null)|
|Sugar/Null||1 Cup (16 tbs) (Null)|
|Quick-cooking tapioca/Null||3 Tablespoon (Null)|
|Butter/Null||2 Tablespoon (Null)|
|9 inch pie crust/Null||1 (Null)|
|Milk/Null||2 Tablespoon (Null)|
|Sugar/Null||2 Tablespoon (Null)|
|Vanilla ice cream/Null||1⁄4 Cup (4 tbs) (To Serve)|
Thaw strawberries enough to break apart.
Heat oven to 400 degrees.
Butter an 8-inch square glass baking dish.
Combine rhubarb, strawberries and lemon rind lightly in a large bowl.
Sprinkle in lemon juice.
Combine sugar and tapioca and toss lightly through the fruit.
Put in prepared baking dish.
Dot with butter.
Roll pastry in a square larger than the baking dish.
Lay it over the fruit, turn the edges of the pastry under and crimp and seal them well to the sides of the dish.
Cut vents in top to let steam escape.
Brush the pastry with milk and then sprinkle it generously with sugar.
Bake about 45 minutes or until pastry is well browned and filling is bubbling well.