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Making this pie turned out to be a bit of an adventure.  I had everything all set and ready to pop in the oven, when I opened the oven and…no heat.  The pilot light was on, but no one was home.  Cue running downstairs to the landlord, who does not know how to fix it.  He doesn’t know how to work his own oven, so we troop downstairs to the shut-in on the first floor.  His oven doesn’t work either.  Since I am pretty sure one cannot bake a pie in a microwave, we go back to my landlord’s apartment, and he calls his wife at work to figure out how to run the oven.  It was all very Pieces of April, except I do not have neck tattoos or a boyfriend named Billy.  (Every time I watch that movie, I want to like, stage an intervention and kidnap Katie from Tom.)

Strawberry-rhubarb pie (courtesy Joy of Cooking)

Position a rack in the lower third of the oven.  Preheat oven to 425°.

Fit bottom crust into a 9-inch pie pan.  Refrigerate, along with dough for top crust.

Without peeling, cut into 1-inch lengths 1 1/4 pounds rhubarb stalks.
Hull and halve lengthwise 2 1/2 cups strawberries.
(Mixture should total 5 cups.)

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Combine with:
1 cup sugar
1/4 cup quick-cooking tapioca or cornstarch
Grated zest of 1 orange
1/4 teaspoon salt

Let stand for 15 minutes, stirring occasionally.  Pour into bottom crust and dot with 2 Tbsp. unsalted butter, cut into small pieces.  Brush the overhanging edge of the bottom crust with cold water.  Cover with the top crust or lattice, then seal the edge, trim, and crimp or flute.  If using a closed-top crust, cut steam vents.  Lightly brush the top of the pie with milk or cream.  Sprinkle with 2 teaspoons sugar.

Bake the pie for 30 minutes.  Slip a baking sheet beneath it, reduce the oven temperature to 350°, and bake until thick juices bubble through the vents, 25-35 minutes more.  Let cool completely on a rack before serving.  NOM!

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