Strawberry Rhubarb Pie

Filling Ingredients

2 1/2 cups chopped red rhubarb, fresh

2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)

1 1/2 cups sugar (1 1/4 cups for high altitude)

2 tablespoons minute tapioca

1 tablespoon all-purpose flour

1/2 teaspoon lemon zest

1/2 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

3 tablespoons butter, cubed small

1 egg white beaten with 1 teaspoon water

Large granule sugar

Crust Prep

Preheat oven to 375 degrees F. I am not a pastry chef so I use store-bought crust, but don't use those nasty ones that come with a pan. Buy the ones that come with two individual crusts and use a proper pie pan to bake your pie. Follow the directions on the pie crust box.

Filling Prep

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla 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 sugar. Cut some holes in the crust or use a pie bird to vent the crust. Bake for 45 to 50 minutes, or until the filling starts bubbling. Let cool before serving.