Strawberry Rhubarb Pie

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 4 cups rhubarb, chopped
• 2 cups strawberries, sliced
• 1 1/3 cups granulated sugar
• 1/4 cup cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• pastry for a double-crust 9-inch pie
• 1 egg, beaten for glaze
• sugar (optional)

Recipe

• 1 in a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
• 2 on lightly floured surface, roll out half of the pastry and line a nine-inch pie plate.
• 3 spoon in filling.
• 4 roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips.
• 5 brush pastry rim with some of the beaten egg.
• 6 gently weave strips over the pie to form lattice; trim and flute the edge.
• 7 brush lattice with beaten egg. sprinkle top with sugar if using.
• 8 bake on a baking sheet with sides in a 425 degree fahrenheit oven for 15 minutes. tip: if you do not have a cookie sheet handy, make a drip catcher out of foil paper, larger than the bottom of the pie plate, and place it under the pie plate and up the sides loosely.
• 9 reduce heat to 375 degrees fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
• 10 let stand for 15 to 20 minutes before cutting.