Rhubarb Strawberry Pie

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Rhubarb Strawberry Pie

 

 

Ingredients:

Pastry for a 2 crust 9 inch pie

4 cups chopped rhubarb, fresh or frozen

2 cups sliced strawberries

1 1/3 cups white sugar

1/4 cup cornstarch

1 tablespoon lemon juice

1/4 teaspoon cinnamon

1 egg, beaten

 

 

 

Directions:

Preheat oven to 425 degrees F. Roll out half the pastry and line a 9 inch

pie plate. Trim leaving 1/2 inch over the pie plate.

 

 

Combine rhubarb strawberries, sugar, cornstarch, lemon juice and cinnamon.

Place in the pie shell.

 

 

Roll out remaining pastry and cut into 1 inch strips. Make a lattice top

crust on the pie by crisscrossing the strips over the filling. Trim the

strips even with the pie plate. Fold the 1/2 inch of the bottom crust over

the ends of the strips. Seal and flute the edges. Brush lattice with egg.

 

 

Place on a baking sheet or tinfoil in the oven and bake for 15 minutes,

until the crust starts to brown. Reduce heat to 375 degrees and continue to

bake for 50 to 60 minutes, until crust is golden, rhubarb is tender, and

filling is thickened

 

 

 

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