Strawberry-Rhubarb Pie

Preheat oven to 425 degrees.

Place all ingredients for the filling in a large bowl and toss well, until all the fruit is coated with flour, tapioca, and sugar. Roll out top and bottom crusts, and place bottom crust in pie plate. Pour in filling and top with pie crust. Crimp edges and cut vent holes in top. For a shinier top brush with milk and sprinkle with sugar. Place pie plate on cookie sheet in case of leaks and dripping.

Bake for 15 minutes at 425, then reduce temperature to 375 and bake for an additional 45-55 minutes.

Now here is the really hard part…let the pie cool completely!!! If you cut the pie too soon the syrup may not set up properly.