Granny's Super Yummy Summer Pie!

So my great-grandmother, Granny Hester, had a wonderful pie recipe that always reminds me of summer. She shared it with my grandmother who, in turn, shared it with me. I am sharing it with ya'll because it's just too good and simple not to. :)

Are these not the most beautiful strawberries ever? And you
know you love the Mickey bowl. :)

Granny Hester's Strawberry Rhubarb Pie

active: 10 minutes / total: 55 minutes / serves: 6 to 8 people

What you'll need:

1-1/4 cups sugar

3 to 4 tablespoons tapioca

2 cups strawberries

2 cups rhubarb

2-9" pie crusts (I like Pillsbury)

2 tablespoons butter, cut up

milk

What you'll do:
1. Preheat oven to 375. Line bottom of a 9" pie pan with one of the pie crusts.
2. Quarter the strawberries and mix with sugar in a bowl. Let it hang out.
3. Peel the outer skin of the rhubarb, and then wash and chop. Be careful as the rhubarb will spray red juice everywhere if you're not careful. Combine with the strawberries and gently mix. Add 3 tablespoons of tapioca. Gently mix.

See that red vein sticking up? That's what you need to peel,
because otherwise your rhubarb will be stringy.

4. Pour the fruit mixture into the pie pan, and sprinkle more tapioca on top, if needed. Add butter to the top of the pie.
5. Unroll remaining pie crust and cut a design on it. Center pie crust over the pan. Trim, seal and flute the edges. Brush the top of the pie with milk.

I think that butter is upset at me. :) 

6. Wrap  foil around the edges of the pie, to prevent too much browning, and bake for 45 minutes or until golden brown and bubbly.

So completely perfect. Even if I did forget to set the timer.
When this pie is done cooking it just smells done! I can't
describe the smell, but its wholly amazing.

A couple of notes - Place foil or another baking sheet underneath your pie pan......this pie will more than likely bubble over. :)  Also, since rhubarb is not readily available in frozen form {or if you're my hubby, and you don't like frozen} you can make the fruit mixture ahead of time, when rhubarb is in season, and freeze the mixture in a bag. Pull the mixture out and defrost to use in pie or as a compote in the winter. :)

I hope you enjoyed this recipe, because we always do. :) Have a wonderful day!