Mom'S Strawberry Rhubarb Pie - cooking recipe

Ingredients

3 c. fresh Rhubarb, cut in 1/2
2 c. fresh Strawberries
1-1/4 c. Sugar
3 Tbsp. Tapioca
1/4 tsp. Salt
1/4 tsp. Nutmeg

Preparation

Combine Rhubarb, Strawberries, Tapioca, Sugar, Salt and Nutmeg in large sauce pan.
Let stand 15 - 20 minutes.
Bring mixture to boil; stir gently until thickened.
Remove from heat and let cool for 1 hour.
Pour in pie crust and cover with pie crust.
Put lines in top of pie.
Sprinkle top with 1 - 2 teaspoons of Sugar.
Cover edges with aluminum foil.
Bake 30 minutes at 375.
Take out. Remove foil and put back in for 10 - 15 minutes.
Cool and enjoy.