Strawberry Rhubarb Pie

8 servings

Ingredients:
Pastry for two-crust 9” pie
3 cups rhubarb, cut into ½” pieces
1½ cups fresh strawberries, sliced
1¼ cups white sugar
¼ cup cornstarch
¼ tsp salt
1 tsp cinnamon
¼ tsp ginger
Pinch nutmeg
1½ tsp grated orange rind
1 egg, lightly beaten
1 tbsp orange juice
1 tbsp butter cut into pieces

Method:

Assemble ingredients. Preheat oven to 425°F. Grease 9” pie plate.
Roll out pastry and line pie plate, trimming pastry to fit.

In small bowl mix sugar, cornstarch, salt, spices, and grated orange rind.
In separate bowl, beat egg with orange juice. Blend in dry ingredients.
Add rhubarb and strawberries and stir gently to mix.

Transfer filling to prepared pie crust. Dot with butter. Dampen edges of pie pastry with a finger dipped in water. Roll out remaining pastry for top crust. Place over filling and trim to fit. Crimp or press edges of pastry together with fork tines to seal.

Cut slits in top of pastry and prick with fork tines in several places to allow steam to escape as the pie bakes.

Circle edge of pie with a collar of tin foil to prevent over-browning. Remove this collar after 35 minutes of baking to allow edges to bake and brown.

Place pie on rimmed baking tray to catch any drips. Bake 15 minutes at 425°F then decrease temperature to 375°F and bake for approximately 45 minutes longer or until pastry is golden brown and fruit is cooked.

Remove pie from oven and cool completely before slicing and serving.(with icecream)