Strawberry Rhubarb Pie
INGREDIENTS:
3 cups fresh rhubarb, sliced (½-inch pieces)
3 cups fresh strawberries, hulled and sliced
1 1/4 cups granulated sugar
1/4 cup brown sugar
1/4 cup cornstarch (or tapioca starch)
1 tbsp lemon juice
1 tsp vanilla extract
1/4 tsp salt
2 tbsp butter (cut into small cubes)
1 package store-bought pie crusts (or homemade)
1 egg (for egg wash)
2 tbsp turbinado sugar (optional, for sprinkling)
DIRECTIONS:
Preheat oven to 400°F (200°C). Roll out pie crust and fit into a 9-inch pie dish. Chill crust while preparing filling.
In a large bowl, mix rhubarb, strawberries, sugars, cornstarch, lemon juice, vanilla, and salt. Let sit for 15 minutes to release juices.
Pour filling into chilled crust and dot with butter cubes.
Add top crust as desired (lattice, full, or rustic). Seal edges, brush with egg wash, and sprinkle with turbinado sugar if using …
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