My Favorite Summer Pie recipe

Last year for the first time I ate a piece of Strawberry Rhubarb pie and it was the best tasting pie, the combination is perfect.........Usually my first thought on Rhubarb is ICKY!!!! but now I know what I had been missing. I needed to find a recipe to satisfy my taste buds and here it is. I found this recipe in a magazine All you March 28, 08. This pie is simple to put together and beautiful when baked.

If you never liked Rhubarb I suggest you be a little adventuress and give this a try..............I am glad I did!!

Strawberry-Rhubarb Pie

1 (9inch) unbaked pie crust (homemade or store bought)

Filling:

4 cups rhubarb, sliced 1/4 inch thick

4 cups strawberries, each cut in half

1 T. grated orange zest

1 1/2 cups sugar

1/2 cup instant tapioca

Topping:

1 cup all purpose flour

1/2 cup packed brown sugar

1/8 tsp salt

8 T. unsalted butter softened

1/3 cup sliced almonds

Preheat oven to 425. Place a rack in lower third of oven and line a baking sheet with foil.

Next prepare filling. Mix all filling ingredients in a large bowl and let rest for 15 minutes stirring occasionally.

Make topping, Mix flour, sugar and salt in a bowl. Using your fingers, rub in butter until mixture forms clumps. Stir in almonds

Spoon filling into pie shell and sprinkle evenly with topping. Place pie on lined baking sheet and bake 15 minutes. Turn oven down to 350 degrees and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp. Let cool on a wire rack for at least 20 minutes before serving.

Great with your best Vanilla ice cream!