Strawberry Rhubarb Pie

Recipe by CountryLady
READY IN: 1hr 40mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Toss all ingredients together& scrape into pie shell.
  • If covering the filling with pastry, moisten the edge of pie shell; cover with pastry top.
  • Trim, leaving 3/4 inch overhang; fold overhang under pastry rim.
  • Seal& flute edge.
  • Whish the yolk of 1 egg with 1 tbsp water& brush over pastry.
  • Sprinkle with sugar& cut 4 steam vents in the centre.
  • OR cover filling with a lattice of pastry strips.
  • OR cover filling with the crumble mixture from recipe#91390.
  • Place a foil-lined baking sheet (to catch drips) on the bottom rack of a preheated 425F oven.
  • Place pie on rack above& bake for 20 minutes.
  • Reduce heat to 350F& bake until golden with filling bubbling, about 55 to 70 minutes, shielding the edges with foil if browning too quickly.
  • Let cool completely on rack.
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