Deep Dish Strawberry-Rhubarb Pie

Deep Dish Strawberry-Rhubarb Pie 3 cups of 1/2-inch rhubarb pieces 2 cups of strawberries, sliced 1 tablespoon of lemon juice 1 1/2 cups of sugar 3 tablespoons of tapioca 1/2 teaspoon of vanilla 2 tablespoon of butter or margarine pastry for 9-inch single piecrust 1 tablespoon of sugar Place fruits and lemon juice in an 8-inch square baking dish. Combine 1 1/2 cups sugar and tapioca; toss gently with fruit. Sprinkle with vanilla and dot with butter. Roll pastry to 9-inch square and place over fruit. Crimp at edges of pan to seal; cut 3 slits to vent steam. Sprinkle with 1 tablespoon sugar. Bake in a preheated 400ºF.  oven 45 to 50 minutes until crust is golden brown. Cool on rack. Makes 1 pie.