Delicious Strawberry-Rhubarb Pie
- 2 prepared refrigerated pie crusts
- 2 1/2 C. chopped red rhubarb, fresh
- 2 1/2 C. de-stemmed, washed and cut strawberries, in larger pieces
- 1 1/2 C. white or raw brown sugar
- 2 Tbs. minute tapioca
- 1 Tbs. all-purpose flour
- 1/2 tsp. lemon juice
- 1/2 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 2 Tbs. butter, cubed small
- 1 egg white, beaten with 1 Tbs. water
- Large granule sugar
Preheat oven to 425 degrees F.
Mix the rhubarb, strawberries, sugar, tapioca, flour, juice of lemon, dash of cinnamon, and vanilla well, in a large bowl, then pour into pie plate lined with bottom crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. (I first decorate it and cut out shapes, etc.) Crimp to seal edges. Brush with egg white wash and sprinkle with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. (I end up covering the pie with foil the last 20 minutes so it doesn't brown the crust too much). Let cool before serving.
Note: The best rhubarb are the stalks that are picked young while they are still tender. These will be green or white with some red areas. Age bitters them and makes them grainy/stringy like celery.