Strawberry Rhubarb Pie

2 Pie Crusts (I use Betty Crocker Pie Crust Mix)
Filling:
4 cups Rhubarb, sliced 1/2 in (1.25 lbs)
1 lb Strawberries, hulled & sliced 1/2 in (2 1/2 cups)
1 1/2 cup + 2 Tbsp Ganulated Sugar
1/4 cup + 1 1/2 Tbsp Quick Cooking Tapioca
2 Tbsp Orange Juice
1 tsp Orange Zest, finely grated
1/2 tsp Cinnamon, ground
1/4 tsp Cloves, ground
1/4 tsp All Spice, ground
1/4 tsp Kosher Salt
2 Tbsp Cold Butter, cut into pieces
Glaze:
1 egg yolk
1 tsp water

Preheat oven to 375 with baking rack in the center of the oven. Make crust dough, set aside. Combine Filling ingredients except butter and let set for 10-30 minutes while rolling out pie crust. Roll out bottom crust and line 9 inch pie plate, trim extra dough. Combine glaze and brush over edge of crust. Fill pie will filling, dot with butter. Roll out top crust and cover filling, trim extra dough leaving 1/2 inch and press the two crusts and crimp all around. Brush top crust with egg glaze then cut 4 1 inch slits in top crust to vent. Set pie on foil lined baking sheet and bake until crust is golden brown and fruit juices are bubbling thickly out of the pie, 70 to 80 minutes. Let cool completely before serving, about 4 hours.

Serving Size: 8 servings