Strawberry Rhubarb Pie

Costco had a great deal on strawberries this weekend, and my mind turned to this pie..  I cheated a bit by using Pillsbury pie crusts, which are really quite good and easy to use.  The recipe for the filling co rd from Late McDermott's Art of The Pie.

INGREDIENTS

2 cups sliced fresh strawberries
5 cups sliced rhubarb stalks
1 cup sugar
1/2 t lemon juice
Small pinch of nutmeg
1/2 t salt
2 T quick cook tapioca
1/4 cup flour
2 pie crusts
1/2 T unsalted butter
1 beaten egg white
1 T sugar

Preheat oven to 425°f.  Slice your fruit, and put in a bowl with the next six ingredients.  Mix until the fruit is well coated.

Place one of the crusts in the bottom of a pie plate, and press into place.  Add the fruit mixture, and dot the butter over it.  Top with the second crust, and pinch the two crusts together, using a bit of water to guarantee a good seal.  (I didn't, and ended up with filling coming out part of the edge.  No matter, it'll still taste good.)  Cut slices in the top crust as shown.

Brush the egg whites over the top and put aluminum foil around the edge of the pie to avoid burning.  Put the pie on a baking sheet to catch any dripping filling.  Bake for 20 minutes, then reduce the heat to 375°f.  Bake 25 minutes more, sprinkle with sugar and cook another 10-15 minutes until the filling is bubbling. 

Allow to cool completely and serve alone or with vanilla ice cream.