Rhubarb Strawberry Pie

Directions

• Preheat oven to 400°. In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired, and orange zest. Let stand for 15 minutes.
• On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to 9-in. deep-dish pie plate. Trim to 1/2 in beyond rim of plate. Add filling.
• Roll remaining dough to a 1/8-in.-thick circle; cut into 1/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil.
• Bake until filling is bubbly and rhubarb is tender, 40-50 minutes. Remove foil. Cool on a wire rack. Store in the refrigerator.