- Kid Friendly
- 45 minutes
- 6 Servings
Ingredients
Pie crust:
Pastry for 9” Double Crust Pie
Filling:
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)
Directions
- Mix the rhubarb, strawberries, sugar, cornstarch, zest and juice of lemon, a 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.
