Strawberry Rhubarb Pie Recipe4 cups fresh rhubarbs3 cups fresh strawberriesPie pastry for double crust pie1 1/2 cups granulated sugar1/2 cup cornstarch2 tbsp. quick cooking tapioca1 tbsp. grated lemon zest1/4 tsp. ground allspice1 large egg, beatenPreheat oven to 425°F. Slice rhubarb into small pieces; set aside. Slice strawberries; set aside.Roll out half the pastry; place in pie plate. Trim and flute edges; seal edge of crust to pie plate. Set aside.Place rhubarb and strawberries in small bowl. In medium bowl, combine sugar, cornstarch, tapioca, lemon zest and allspice; mix well.Sprinkle sugar mixture over fruit; toss well. Fill pie shell with fruit. Roll out remaining pastry to a 10 inch circle. Cut into 1/2 inch wide strips for the lattice crust.Form strips into a lattice design over fruit; seal ends. Brush egg over crust.Bake 50 minutes or until bubbly.
Serves 8
Prep Time: 20 Minutes
Bake Time: 50 Minutes