Strawberry Rhubarb Pie
|Pastry for a double crust 9 inch pie||1|
|Chopped rhubarb||4 Cup (64 tbs)|
|Sliced strawberries||2 Cup (32 tbs)|
|Granulated sugar||1 1⁄3 Cup (21.33 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Egg||1 , beaten|
On lightly floured surface, roll out half of the pastry; fit into 9-inch (23 cm) pie plate.
In bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon; spoon into pie shells.
Brush pastry rim with some of the egg.
Roll out remaining pastry; using pastry wheel or knife, cut into 1-inch (2.5 cm) wide strips.
Gendy weave strips over pie to form lattice; trim and flute edge.
Brush lattice with egg.
Bake on baking sheet in 425°F (220°C) oven for 15 minutes.
Reduce heat to 375°F (190°C); bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened and crust golden.