Strawberry Rhubarb Pie

Ahhh, the last of the rhubarb. Or is it? I found a few new shoots out there today. I had a little rhubarb left and two containers of strawberries I had bought on sale that needed to be used. I was bringing treats to work, so they lucked out and got both Lemon Cheese bars and a pie.
Pretty red fruit

Grandma's pie pan

Dude enjoying left over strawberries

I even had a few strawberries left to macerate for some angel food cake for Dude.

Strawberry-Rhubarb Pie

Crust for two crust pie

4 cups rhubarb, cut into half inch slices

4 cups strawberries, cut into similar sized pieces

6 TBSP instant tapioca

1 TBSP Triple Sec

1/2 tsp nutmeg

1-1/2 cup sugar

more sugar for top

more Triple Sec for top

Preheat oven to 400 degrees. Place one pie crust in pie tin. Combine the rhubarb, strawberries, sugar and instant tapioca. Stir to combine and let sit for 5 minutes. Stir in liquor and nutmeg. Pour into pie crust; top with second crust. Brush Triple Sec on top crust; sprinkle with sugar. Cover rim of pie to protect crust edges. Bake at 400 degrees for 10 minutes. Lower temp to 350 and bake for another 35 minutes.

This was formed out of necessity. I had a recipe written down but must have set in butter as there was a grease spot on it that erased some of the measurements and it originally called for orange juice which I had none of on hand. I was concerned about the tapioca at first as it doesn't absorb into filling when sitting on counter, but does magically thicken and disappear when baked. The liquor worked fine and gave it a very slight orange taste that everyone at work enjoyed. It smelled amazing in here while it bake!