Makes 1 large pie or 1 small (storebought-sized) pie and 2 ramekins worth of pie.

Adapted from http://www.foodnetwork.com/recipes/food-network-challenge/grandm...

Pie Crust

Filling

4 cups strawberries
2 cups rhubarb (finely chopped)
1 cup sugar
3 tablespoons minute tapioca
1 tablespoon all-purpose flour
2 teaspoons lemon zest
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Mix the above ingredients together and allow to macerate for 30 minutes, pour into pie shell, lattice crust over the top and bake, collared, at 425 for 15 minutes and 375 for 45 minutes or until the filling starts to bubble