Rhubarb Strawberry Pie

1 unbaked deep dish pie shell

pie dough for lattice crust

3 cups sliced fresh rhubarb (1/4" slices)

3 cups sliced fresh strawberries

3/4 - 1 cup sugar

1 1/2 tablespoons instant tapioca

1/3 cup fresh orange juice

1 1/2 tablespoons orange marmalade (optional)

1/4 teaspoon orange peel

Combine filling ingredients in large mixing bowl; let stand for 15 minutes while tapioca softens. Pour filling into pie shell. Prepare lattice strips for top crust.

Bake at 400ºF for 20 minutes; reduce heat to 375ºF and bake for 30 minutes more or until rhubarb is tender.