A beautiful crusty pie filled with a red deliciousness. Not too sweet, not too tart.
Pastry for 9” Double Crust Pie
21/2 cups chopped fresh red rhubarb
21/2 cups washed, hulled and cut strawberries
11/3 cups sugar (11/4 cups for high altitude)
1/4 cup, plus 1 tablespoon cornstarch
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, diced
1 egg white beaten with 1 teaspoon water
Large granule sugar (regular sugar works fine too)
Preheat oven to 425 F .
Mix the rhubarb, strawberries, sugar, cornstarch, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule (or regular) sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitudes will take 450 F and 400 F respectively.
Let cool before serving.