Sugar-crusted Strawberry-Rhubarb Pie

In a large mixing bowl combine sugar and tapioca. Add strawberries, rhubarb, orange peel, cinnamon, and nutmeg. Toss gently till fruit is coated. Let mixture stand about 15 minutes, or till a syrup forms, stirring occasionally.

Meanwhile, coarsely crush sugar cubes if using; set aside. Prepare and roll out pastry as directed. Line a 9-inch pie plate with half of pastry. Stir fruit mixture; transfer to pastry-lined pie plate; trim pastry even with rim. Cut slits in top crust. Place crust on filling. Trim, seal, and crimp edge of pastry. Brush top crust with water; sprinkle with crushed sugar cubes or sanding or pearl sugar.

To prevent overbrowning, cover edge of pie with foil. Bake in a preheated 375 degrees F oven for 25 minutes. Remove foil and bake for 20-25 minutes more, or till top is golden. Cool on a rack.