Strawberry rhubarb pie

Recipe and notes below:

Recipe

Based on small perturbations to this recipe.

Crust:
1 pair Marie Callendar's deep dish pie crusts.

Filling:
2 sticks of rhubarb, cut into 0.6"±0.2" thick slices
A bunch of strawberries, cut approximately the same size as the rhubarb
1/4 cup sugar
1/4 cup light brown sugar
1/2 lemon worth of juice
1 lemon worth of zest
1/4 cup small pearl tapioca, soaked in water for 10 min.

Other:
1 tablespoon butter cut into little bits
1 egg yolk diluted with some water

Directions:

1. Combine filling materials and put it inside a pie crust.
2. Spread out butter bits over filling.
3. On second pie crust, remove crust and cut slits in sides to facilitate flattening it. Once flattened, put this over the filling and crimp it to the first pie crust.
4. Cut slits into top crust and brush with egg wash.
5. Bake at 400°F for 20 minutes, then 350°F for 30 minutes or until brown.
6. Let cool for at least an hour before serving; need filling to drop below glass transition temperature of the tapioca.

Notes

• Tapioca is really hard to find! Whole Foods (the huge one on Arroyo) was the only place that had it.
• Not really sure what the butter bits are supposed to accomplish. Omit in the future.
• Perhaps increase sugar and/or add vanilla to the filling (apparently this was also a note from the previous time we made strawberry-rhubarb pie).
• Crust looked great, but taste was mediocre. Perhaps go back to home-made crusts in the future.
• The pie needs to be refrigerated for the filling to achieve the solidity seen in the photo.