Rustic Strawberry & Rhubarb Pie
Mid-spring in the Midwest! The strawberries have taken over the front flowerbed and the rhubarb is 2 feet long! I had to take advantage of these gifts from God this morning.
Rustic Strawberry & Rhubarb Pie 5 c chopped rhubarb (3/4 inch slices)... 2 c roughly chopped strawberries 1 c sugar 1/4 c corn starch zest of one lemon juice 1/2 lemon 2 pie crusts (I use refrigerated :) ) egg wash coarse sugar Mix the first 6 ingredients in a bowl. Place 1 pie crust into a 9 inch pie plate. Pour in filling. Roll out your remaining crust and cut into 1/2 inch strips. Weave strips across the surface making a lattice pattern. Tuck or trim extra crust, brush with egg wash, and sprinkle with coarse sugar. Bake @ 350 for 1 hr... cover lightly with a foil tent (to prevent browning) and bake another 30 minutes (until center is bubbling). At this point your house should smell splendid! It will take willpower to wait until the pie is cooled to eat it... or you could enjoy it warm, with vanilla ice cream on the side.