Unbaked 10 inch double pie crust
1 1/2 c. sugar, divided
4 tbsp. cornstarch, divided
2 tbsp. quick cooking tapioca, divided
2 c. freshly cut strawberry rhubarb, or frozen dry pack
1 tsp. fresh lemon juice
1/2 tsp. almond extract
1 c. Juneberries or frozen dry pack red tart cherries
1 c. freshly cut green rhubarb

GLAZE:

Milk
Granulat ed sugar

Heat oven to 450 degrees. Combine 1/2 cup sugar, 3 tablespoons cornstarch and 1 tablespoon tapioca. Sprinkle evenly over bottom of unbaked pie shell. Combine strawberry rhubarb, lemon juice and almond extract in bowl. Set aside. Place 1/2 cup Juneberries or cherries on top of sugar mixture in pie shell. Add in layers, strawberry rhubarb mixture, remaining 1 cup sugar, remaining 1/2 cup berries, green rhubarb, remaining 1 tablespoon cornstarch and remaining 1 tablespoon quick cooking tapioca.

Cover with top crust. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top crust or prick with fork for escape of steam. For glaze, brush top crust with milk. Sprinkle with sugar. Cover with foil. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 350 degrees and bake for 40 to 50 minutes, recovering with foil, if necessary, to prevent over-browning. Cool until barely warm or to room temperature before serving.