gluten free blueberry- rhubarb pie

My mom is a "cutter-outer" of articles. I dig that about her! She reads all papers; the local paper, the Seattle Times, etc. and if she sees an article that applies to one of her kids she cuts it out and saves it for us. I have articles on running equipment, recipes, gardening ideas, tomatoes, how to get rid of weeds, how to remove stains, etc. One Christmas she made us all "helpful tips" notebooks and taped various articles in them. She's the dear abby of our family. I love it though. I save every. single. article she brings me in that helpful tip book and it makes me smile so much because it's just so "mom" and always makes me think of her. We laugh at her every time she brings us another article but inside I really love it. On Sunday morning at church she pulled yet another recipe for me which she had cut from the paper. It is for a blueberry rhubarb pie. It looked SO amazing I already baked it on Monday! Thanks mom! I'm hoping she will stop by today for a piece! The filling is by Teeny Lamois and she can be found here. (my mom even remembered to cut out the link so that I could give credit where credit is due.) :) I just used my gluten free pie crust found here.

I LOVE to surprise my family! My husband walked in the door just in time to smell the pie coming out of the oven. I don't think much says "welcome home!" like warm smells coming from the kitchen. Well that and I big smooch and a smile that says "I'm so happy to see you!"

It never ceases to amaze me that you can turn something like a batch of rhubarb in the photo above into a beautiful pie. My pie doesn't look like it could be presented to a culinary school but it blessed those I love and really I'm just a stay at home mom who loves to cook and bake for my family. I promise you they're not worried about how "perfect" my pie appears.

This pie is super delicious! Here is the recipe. I feel like I could go on and on today but I have to leave for school in 6 minutes!!!

Blueberry Rhubarb pie filling:

1/4 c granulated sugar
1/4 c light brown sugar
1/4 t salt
1/4 c quick- cooking tapioca
3 c diced rhubarb
3 c blueberries
2 9" inch pie crusts

preheat oven to 400 degrees

combine sugars, salt, and tapioca in a large bowl. mix well. Add rhubarb and blueberries and toss until fruit is well coated.

Mound fruit mixture in piecrust. Top with second crust, trimming so that top crust hangs 1/2 inch beyond rim. Tuck edge of top crust under and crimp.

Bake for 45 minutes.