Strawberry Rhubarb Pie

Thursday, March 24, 2011

Strawberry Rhubarb Pie

{More strawberry than rhubarb}

2 cups rhubarb, chopped
4 cups strawberries, sliced
1 1/3 cup sugar
1/4 cup cornstarch
1 T. lemon juice
1/4 t. cinnamon
pastry for a double-crust pie

In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon. On lightly floured surface, roll out half of the pastry and line a pie plate. Spoon in filling.  Roll out pastry for top crust (you can either do cookie cutter shapes for the top (like I do) or do a lattice top. Flute edge of crust. Bake on a baking sheet with sides in a 425 degree oven for 15 minutes. Reduce heat to 375 and bake for another 60 minutes or until rhubarb is tender, filling thickened and the crust is golden. Let stand 20 minutes before cutting.

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