Now that I didn't need the rhubarb I was hoarding in my fridge for the chutney, I was free to use it along with my last quart of Michigan strawberries to make a Strawberry Rhubarb pie.
It was delicious. I made this on Tuesday with the idea of serving it for dessert for Mary and Jack's first dinner last night but then I ended up serving half on Tuesday along with the Baklava and we and Larry finished all but one piece on Wednesday. Shhhh.....Don't tell Mary and Jack that we ate all their pie.
Strawberry Rhubarb Pie
2 pie crusts
4 c. sliced rhubarb
1 qt. strawberries, hulled and halved if large
2 c. sugar
1/2 t. cinnamon
1/4 c. cornstarch
1 egg, beaten
Place 1 pie crust in the bottom of a deep dish pie pan. In a large bowl. combine fruit, sugar, cinnamon and cornstarch. Pour into pie shell and top with second pie crust, crimping edges and cutting slits to allow steam to vent. Brush top crust with beaten egg wash.
Place on a baking pan and bake in a preheated 425* oven for 15 minutes. Reduce heat to 350* and bake for another 50 minutes or until rhubarb is tender and crust is golden brown. Let cool before slicing. Print Recipe