Rhubarb Pie, by Dickey Garrison

Ingredients:
3 Tblsp tapioca (dry granules)
1 heaping Tblsp flour
1 cup sugar
pinch of salt
2 cups (16 oz) strawberries
2 cups (16 oz) rhubarb
1/4 cup butter, melted

Your favorite double pie crust

Directions:

1. Combine tapioca, flour, sugar and salt. 
2. Mix together with fruit, and let rest for 1 hour to create a fruit sauce.
3. Stir in melted butter.
4. Pour mixture into pie shell, and cover with top crust. Make steam hole(s)
5. Place on baking sheet, to catch drippings!
6. Bake at 350 for 45 minutes, until golden brown.

This recipe is actually from Dickey's sister, Nancy Garrison...