The Covered Dish - Strawberry-Rhubarb Pie

I’ve just returned from a wonderful trip back to Northeast Missouri. Finished up the closets at my parent’s home, and we are ready to close up everything on the sell of their house in Lewistown. After about 2 days in Lewistown, my friend, Tara, and I journeyed on to Hannibal, Missouri, where we enjoyed the warm hospitality of my college town. I spoke at the women’s club on Tuesday, had lunch with High School friends, and enjoyed dinner with college friends. Wednesday led us back home after a quick stop in Cameron, Missouri, for a quick stop at my sis, Judy’s home.
It was wonderful to see old friends and enjoy the ambiance of the Historical town of Hannibal. We were amazed at how many of the historical homes were being restored. I can’t wait to go back and check on the progress. We learned from store owners Hannibal will host 40-50 boats this summer from paddle wheelers to the ‘Viking’ Line as they cruise the mighty Mississippi. We enjoyed the flea markets and unique stores in the downtown area. My only regret was there was no time for a maid-rite at the Mark Twain Dinette, which was across the street from our motel. Next time I’ll get my fix!!!
One very pleasant stop was for breakfast at the Becky Thatcher Cafe. We had the pleasure of not only a great meal, but the genuine service and hospitality provided by ‘FLO’, our server. We saddled up to the front counter stools and enjoyed not only speedy service but great interaction with Ms. ‘Flo’. When it was time to head home it was hard to say goodbye. I seriously expect to be back again with my husband, Ervin, in tow!
Our conversation at the cafe focused around baked goods and pies. I told Ms. ‘Flo’ I was going to send her some recipes. I’ve got plenty of recipes to share, but I also wanted to consider the time of year in my choice, so look-out, it’s Strawberry Rhubarb pie time.
This is one of my favorite pies, especially with a scoop of vanilla ice cream on top.
I was sharing one of my favorite thickening tips in regard to the use of minute tapioca. A few years ago while making double crust peach pies I started putting my minute tapioca into a coffee grinder before adding it to the pie. It works marvelously. Sometimes after cooking I can pick out the tapioca flecks, but that does not happen when you grind it before implementation into the pie.
I did enjoy another wonderful dish while eating at a Cracker Barrel last week. As many are aware they have updated their menus. I tried the new shrimp and grits dish. I will definitely have it again should opportunity knock.
Probably my favorite part of the trip was shopping at a local flea market in downtown Hannibal. Lots of fun, and terrific people!
Strawberries in Southern Arkansas are probably starting to appear and if you’re like me there’s rhubarb in the freezer. Enjoy my family recipe, and have an outstanding week.
Simply yours, The Covered Dish.

Strawberry-Rhubarb Pie
3 cups rhubarb cut into 1⁄2 inch pieces
2 cups strawberries, sliced
1 1⁄2 cups granulated sugar
1⁄2 teaspoon ground nutmeg
3 tablespoons quick cooking Tapioca*
Dash of salt
2 tablespoons butter
Pastry for double crust
Prepare bottom crust in pie pan, *Place tapioca in a coffee grinder and grind the 3 tablespoons until very small. Place all interior ingredients into a bowl blending to coat, except for the 2 tablespoons of butter. Chop the cold butter into very small pieces and place randomly across the top of the pie. Place the top crust over the filling and pinch the pie edges to seal. I like to grab a beaten eggs white and brush it over the top, sprinkling on garnishing sugar before baking in a 375 degree oven for 25 minutes, remove any edge covers and continue for 25 more minutes or until the pie the bubbling up and crust is golden brown.
My pet peeve is over baked pie crusts. You should be able to eat the crust all the way to the edge of the pie. Covering the crust edges is imperative to make sure the pie comes out golden brown.
PS: My ultimate favorite pie is Sour Cream Raisin Pie.