Strawberry Rhubarb Pie

For filling, combine sugar, tapioca, salt, nutmeg, orange juice, rhubarb and strawberries. Place in a 9 inch pie pan lined with pastry. (I use 10 inch and go heavy on the fruit.) Dot with butter. Put on top crust. Trim top crust approximately 1/2 inch beyond pie pan edge so it can be gently folded under the bottom crust edge. Flute with fork tines. Brush the top lightly with milk. Sprinkle lightly with sugar. Cut vent holes. Bake at 400 degrees for 40-50 minutes.