Deep-Dish Strawberry Pie
recipe from the late Eula Cranford Woodruff

pastry dough
3 tbsp quick-cooking tapioca powder
3/4 cup white sugar and 1/3 cup brown sugar
1/4 tsp salt and 1 tsp ground cinnamon
5 cups sliced fresh strawberries

Mix all above ingredients and pour into flour pastry lined (deep) 8 inch baking dish. Cover the strawberry filling with another piece of thin pastry dough. Join the two pieces of dough using fork tines. Sprinkle dough with sugar and cinnamon. Cut slits in top of pastry, near center. Bake in pre-heated hot oven, 425 degrees, for about 35 minutes. Cool, and serve in bowls. Vanilla ice cream goes well on top. Makes five large servings.

From Traditional Stories and Foods: An American Indian Remembers, by Joan Leslie Woodruff