Strawberry-Rhubarb Pie

Ingredients

• 3 cups rhubarb, sliced ½" pieces
• 2½ cups strawberries, chopped
• ⅓ cup packed brown sugar
• ⅓ white sugar
• ¼ cup cornstarch
• ¼ tsp salt
• 1 Tbs orange juice
• ½ tsp vanilla
• 2 Tbs unsalted butter, cut into small pieces
• 1 lg egg, lightly beaten with 1 Tbs milk

Directions

1. Heat oven to 400°
2. Stir the rhubarb, strawberries, brown sugar, white sugar, cornstarch, salt, orange juice and vanilla together in a large bowl.
3. Prepare pie crusts, they should be rolled out and chilled.
4. Fit one crust into 9" x 2" pie pan.
5. Spoon filling into the crust leaving all of the excess liquid in the bowl. Dot the top with the pieces of butter.
6. Create a lattice-work with the other crust and fit over the pie crimping the edges..
7. Lightly brush the top with the egg/milk mixture. Sprinkle it with a little sugar, if desired.
8. Place the pie pan on a baking sheet and place in the oven for 20 minutes.
9. Turn the pie and put a foil shield on the edge to prevent burning. Reduce the temperature to 350° and cook for another 20-25 minutes.
10. Cool on a pie rack for at least 3 hours before serving..